vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Dessert
From Royal Victoria cook book, 1900
Serves 3
Recipe attributed to Mrs. Charles Smith.
Presented as published in 1900. 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
384Calories
14 gProtein
62 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories384 kcal
Protein14 g
Carbohydrates62 g
Fiber7.2 g
Sugars53 g
Total Fat10 g
Saturated Fat4.6 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol205 mg
Sodium133 mg
Potassium856 mg
Calcium348 mg
Iron1.2 mg
Magnesium55 mg
Phosphorus305 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2.6 mcg
Vitamin C160 mg
Vitamin A165 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.1 mg
Folate114 mcg
Choline201 mg
Caffeine0 mg
Water442 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 36. The excerpt below is the record exactly as published.
ORANGE DESSERT.—Pare 5 or 6 oranges, cut into thin slices, pour over them a coffee-cup of granulated sugar. Boil 1 pint of milk, add while boiling the yolks of 3 eggs, 1 tablespoon corn starch made smooth with little milk, and stir constantly ; when thickened pour over the fruit. Beat the whites of the eggs to froth, add 2 tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.