vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Cream
From How we cook in Tennessee .., 1906
Serves 5
Presented as published in 1906. 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
615Calories
14 gProtein
48 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories615 kcal
Protein14 g
Carbohydrates48 g
Fiber0 g
Sugars45 g
Total Fat41 g
Saturated Fat22 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol294 mg
Sodium133 mg
Potassium307 mg
Calcium207 mg
Iron0.9 mg
Magnesium24 mg
Phosphorus252 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A111 mcg
Vitamin E0.6 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline165 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 127. The excerpt below is the record exactly as published.
Orange Cream. — Half box of gelatine, one pint of cream, one pint of milk, one cup of sugar, five oranges, five eggs (yolks)
Cook this with the app: pantry check, scaling, and the assistant.