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Orange Dressing
From The new practical housekeeping, 1890
Serves 1
Water may be added to juice if wished.
Presented as published in 1890. 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
440Calories
10 gProtein
102 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories440 kcal
Protein10 g
Carbohydrates102 g
Fiber0.4 g
Sugars91 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium18 mg
Potassium693 mg
Calcium41 mg
Iron0.4 mg
Magnesium41 mg
Phosphorus72 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C142 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate117 mcg
Choline9.5 mg
Caffeine0 mg
Water388 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 491. The excerpt below is the record exactly as published.
Orange Dressing. — Beat together two and a half gills orange and gill lemon juice, add five tablespoons fine granulated sugar and beaten white and shell of half an egg ; cook in custard kettle ten minutes, strain and when cold pour over the salad. For Jellied Orange Dressing^ add to above mixture when half done, third of a box gelatine
Cook this with the app: pantry check, scaling, and the assistant.