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Orange Cream Sauce

Name: Orange Cream Sauce
Yield: 1 servings
Ingredients: the thin rind of half a small Seville orange; four table-spoonfuls of water; two ounces of loaf sugar; the juice of a St. Michael's orange; half a pint of thick cream; a table-spoonful of rum

From Cassell's dictionary of cookery, 1892

Serves 1

Sufficient for six or eight persons.

Presented as published in 1892. 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

1095Calories

5 gProtein

76 gCarbs

84 gFat

Full nutrition (34 nutrients)

Calories1095 kcal

Protein5.4 g

Carbohydrates76 g

Fiber2.2 g

Sugars65 g

Total Fat84 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Cholesterol241 mg

Sodium51 mg

Potassium381 mg

Calcium184 mg

Iron0.1 mg

Magnesium24 mg

Phosphorus145 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C41 mg

Vitamin A9.9 mcg

Vitamin E0.2 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate15 mcg

Choline7.6 mg

Caffeine0 mg

Alcohol4.6 g

Water283 g

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1026. The excerpt below is the record exactly as published.

Orange Cream Sauce (for Puddings and Sweet Dishes). — Soak the thin rind of half a small Seville orange in four table-spoonfuls of water for haK an hour. Strain the liquid, add two ounces of loaf sugar and the juice of a St. INIichael'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 rum

Cook this with the app: pantry check, scaling, and the assistant.