Orange Cream

Name: Orange Cream
Ingredients: One pint of millc; Half an ounce of leaf gelantine; Four ounces of sugar; Half a pint of cream; Half a pint of orange juice

From The Ocklye cookery book, 1909

In hot weather a little more gelatine must be used.

Presented as published in 1909. 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

1694Calories

35 gProtein

169 gCarbs

100 gFat

Full nutrition (34 nutrients)

Calories1694 kcal

Protein35 g

Carbohydrates169 g

Fiber0 g

Sugars156 g

Total Fat100 g

Saturated Fat57 g

Monounsaturated Fat21 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol300 mg

Sodium263 mg

Potassium1413 mg

Calcium775 mg

Iron0.4 mg

Magnesium101 mg

Phosphorus678 mg

Zinc2.7 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D4.7 mcg

Vitamin C75 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K5.6 mcg

Vitamin B60.5 mg

Vitamin B122.6 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.7 mg

Folate76 mcg

Choline92 mg

Caffeine0 mg

Water785 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 31. The excerpt below is the record exactly as published.

ORANGE CREAM Ingtedients One pint of millc. Half an ounce of leaf gelantine. Four ounces of sugar. Half a pint of cream. Half a pint of orange juice

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