Orange Cream

Name: Orange Cream
Ingredients: 6 oranges; 3 ozs. of sugar; Yolks of 3 eggs; 1 oz. gelatine; 1 gill of milk; 1 pint of double cream

From Domestic and economical cookery recipes, 1897

Serve with orange slices colored with cochineal.

Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2824Calories

67 gProtein

237 gCarbs

187 gFat

Full nutrition (34 nutrients)

Calories2824 kcal

Protein67 g

Carbohydrates237 g

Fiber26 g

Sugars192 g

Total Fat187 g

Saturated Fat103 g

Monounsaturated Fat41 g

Polyunsaturated Fat3.3 g

Omega-30.1 g

Cholesterol1055 mg

Sodium412 mg

Potassium2805 mg

Calcium969 mg

Iron4.1 mg

Magnesium175 mg

Phosphorus849 mg

Zinc4.3 mg

Copper1.2 mg

Manganese0.3 mg

Vitamin D4.2 mcg

Vitamin C575 mg

Vitamin A398 mcg

Vitamin E3.6 mg

Vitamin K12 mcg

Vitamin B61.1 mg

Vitamin B122 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.4 mg

Niacin (B3)3.6 mg

Folate403 mcg

Choline564 mg

Caffeine0 mg

Water1435 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 58. The excerpt below is the record exactly as published.

ORANGE CREAM. INGREDIENTS. (i oranges | 3 ozs. of sugar Yolks of 3 eggs j 1 oz. gelatine 1 gill of milk j i pint of double cream

Cook this with the app: pantry check, scaling, and the assistant.