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Orange Cream Sauce

Name: Orange Cream Sauce
Yield: 2 servings
Ingredients: the thin rind of half a small Seville orange; four tablespoonfuls of water; 2 ozs. of loaf sugar; the juice of a St. Michael’s orange; half a pint of thick cream; a tablespoonful of rum

From Harper's cook book encyclopædia, 1902

Serves 2

Presented as published in 1902. 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

612Calories

4 gProtein

53 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories612 kcal

Protein3.8 g

Carbohydrates53 g

Fiber4.8 g

Sugars36 g

Total Fat42 g

Saturated Fat24 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat0 g

Cholesterol121 mg

Sodium27 mg

Potassium375 mg

Calcium154 mg

Iron0.4 mg

Magnesium27 mg

Phosphorus94 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C89 mg

Vitamin A9.5 mcg

Vitamin E0.1 mg

Vitamin K2.8 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate40 mcg

Choline0 mg

Caffeine0 mg

Alcohol2.3 g

Water214 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 340. The excerpt below is the record exactly as published.

Orange Cream Sauce (for pud- dings and sweet dishes). — Soak the thin rind of half a small Seville orange in four table-spoonfuls of water for half an hour. Strain the liquid, add 2 ozs. of loaf sugar and the juice of a. St. Michael’s orange, and boil quickly for two minutes. When nearly cold, mix it with half a pint of thick cream and a table-spoonful of ru

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