vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange en Supreme
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
192Calories
3 gProtein
42 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories192 kcal
Protein2.5 g
Carbohydrates42 g
Fiber6.5 g
Sugars36 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.4 mg
Potassium489 mg
Calcium108 mg
Iron0.3 mg
Magnesium27 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C144 mg
Vitamin A30 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate81 mcg
Choline23 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 59. The excerpt below is the record exactly as published.
Orange en supreme. Slice- six oranges, put in bowl with three spoonfuls of powdered sugar and two ponys of Curaqao
Cook this with the app: pantry check, scaling, and the assistant.