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Orange Cups
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
161Calories
3 gProtein
41 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories161 kcal
Protein3.1 g
Carbohydrates41 g
Fiber8 g
Sugars30 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.8 mg
Potassium631 mg
Calcium116 mg
Iron0.5 mg
Magnesium37 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C160 mg
Vitamin A31 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate90 mcg
Choline27 mg
Caffeine0 mg
Water279 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 166. The excerpt below is the record exactly as published.
Orange Cups. Cut oranges in half, and with spoon scoop out pulp and juice, place the peels in a pan of ice. Take an equal amount of Malaga grapes and bananas, peel and cut in half. Mix the juice of 3 oranges, and the juice of 1 lemon, sweeten with powdered sugar, and add a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.