Orange Creams
From Dainty dinners and dishes for Jewish families, 1907
Lemon creams may be made the same way.
Presented as published in 1907. 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
526Calories
2 gProtein
134 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories526 kcal
Protein1.6 g
Carbohydrates134 g
Fiber3.6 g
Sugars126 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium18 mg
Potassium301 mg
Calcium79 mg
Iron0.7 mg
Magnesium19 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate45 mcg
Choline0 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 78. The excerpt below is the record exactly as published.
ORANGE CREAMS. 1 orange. | 4 oz. sieved icing sugar.
Cook this with the app: pantry check, scaling, and the assistant.