vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Cream
From San Rafael cook book, 1906, 1906
Serves 4
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
590Calories
14 gProtein
112 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein14 g
Carbohydrates112 g
Fiber4.4 g
Sugars104 g
Total Fat12 g
Saturated Fat5.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol169 mg
Sodium147 mg
Potassium745 mg
Calcium394 mg
Iron0.9 mg
Magnesium52 mg
Phosphorus346 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.1 mcg
Vitamin C96 mg
Vitamin A158 mcg
Vitamin E0.8 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.8 mg
Folate72 mcg
Choline169 mg
Caffeine0 mg
Water400 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 57. The excerpt below is the record exactly as published.
ORANGE CREAM— Mrs. Orey J. Short. 4 oranges, squeeze out juice, add 1 cup sugar and let stand. To 1 qt. nearly boiling milk, add two tablespoons corn starch wet with a little cold milk, and beaten yolks of 3 eggs; cook until thick. When cool mix with orange and frost with the beaten whites of the eggs and half cup sugar
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