Orange Dessert with Pineapple Sauce

Name: Orange Dessert with Pineapple Sauce
Ingredients: For about six oranges; one middle-sized jar of orange marmalade; one small can of Hawaiian pineapple; the pineapple juice

From The Stag Cook Book: Written for Men by Men, 1922

Use large, juicy, seedless oranges.

Presented as published in 1922. 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

1138Calories

12 gProtein

283 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1138 kcal

Protein12 g

Carbohydrates283 g

Fiber28 g

Sugars213 g

Total Fat1.7 g

Saturated Fat0.2 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium63 mg

Potassium2413 mg

Calcium500 mg

Iron2.7 mg

Magnesium145 mg

Phosphorus205 mg

Zinc1.1 mg

Copper0.8 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C698 mg

Vitamin A119 mcg

Vitamin E2.2 mg

Vitamin K0.7 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)3.6 mg

Folate388 mcg

Choline117 mg

Caffeine0 mg

Water1205 g

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 35. The excerpt below is the record exactly as published.

For about six oranges you will need one middle-sized jar of orange marmalade and one small can of Hawaiian pineapple. Put the marmalade, the pineapple — cut into small cubes — and the pineapple juice

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