vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Cream
From The housewife's referee, 1898
Serves 1
Presented as published in 1898. 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
720Calories
26 gProtein
68 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories720 kcal
Protein26 g
Carbohydrates68 g
Fiber0.5 g
Sugars57 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium292 mg
Potassium303 mg
Calcium120 mg
Iron3.7 mg
Magnesium33 mg
Phosphorus416 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.3 mg
Folate96 mcg
Choline590 mg
Caffeine0 mg
Water594 g
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 158. The excerpt below is the record exactly as published.
orange cream, and place a layer of sliced oranges on the cream ; then the other half on the top, and frost with orange frosting. Orange Cream is made with two ounces of sugar, four eggs, half a pint of white wine, half a pint of water, and a 228 THE housewife's KEFEKEE tablespoonful of cornflour
Cook this with the app: pantry check, scaling, and the assistant.