vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Cream
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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
900Calories
18 gProtein
66 gCarbs
64 gFat
Full nutrition (33 nutrients)
Calories900 kcal
Protein18 g
Carbohydrates66 g
Fiber2.2 g
Sugars59 g
Total Fat64 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium33 mg
Potassium278 mg
Calcium111 mg
Iron0.2 mg
Magnesium17 mg
Phosphorus81 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A9.9 mcg
Vitamin E4.4 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate28 mcg
Choline8.9 mg
Caffeine0 mg
Water215 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 114. The excerpt below is the record exactly as published.
ORANGE CREAM. Whip a pint of cream until there will be but one-half the quantity left when skimmed off. Soak half a package of gelatine with half a cup of cold water; grate into it the rind of two oranges, one cup of sugar; then put the half pint of unwhipped cream into a double boiler ; pour the yolks of six eggs
Cook this with the app: pantry check, scaling, and the assistant.