Orange Filling

Name: Orange Filling
Ingredients: ice of 4 lemon; Juice of I orange; 1 yolk of egg; Grated rind of I orange; 3 OzS. sugar; 2 tablespoonfuls of thick cream

From Cox's manual of gelatine cookery (copyright), 1938

Stir in thick cream for a more opaque filling.

Presented as published in 1938. 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

758Calories

11 gProtein

149 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories758 kcal

Protein11 g

Carbohydrates149 g

Fiber19 g

Sugars100 g

Total Fat16 g

Saturated Fat7.6 g

Monounsaturated Fat4 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol216 mg

Sodium95 mg

Potassium814 mg

Calcium365 mg

Iron2.5 mg

Magnesium70 mg

Phosphorus188 mg

Zinc1.2 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C300 mg

Vitamin A118 mcg

Vitamin E1 mg

Vitamin K0.9 mcg

Vitamin B60.5 mg

Vitamin B120.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.7 mg

Folate130 mcg

Choline147 mg

Caffeine0 mg

Water745 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 47. The excerpt below is the record exactly as published.

ice of 4 lemon Juice of I orange 1 yolk of egg Grated rind of I orange 3 OzS. sugar Put all the ingredients into a small pan, and stir till almost boiling. Strain. When cold, use as a tart or cake filling. 2 tablespoonfuls of thick cream

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