Orange Filling
From Blue Ribbon and Pure Gold cook book, 1905
Use less orange juice if too strong.
Presented as published in 1905. 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
14Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories14 kcal
Protein0.2 g
Carbohydrates4.3 g
Fiber0.2 g
Sugars1.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium7.7 mg
Potassium66 mg
Calcium11 mg
Iron0 mg
Magnesium6.1 mg
Phosphorus5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline3.2 mg
Caffeine0 mg
Water294 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 52. The excerpt below is the record exactly as published.
Orange Filling—Like Cream Filling, but for milk, substitute juice of an orange and grated rind, and 4 tablespoon. of lemon juice and water to make I cup.
Cook this with the app: pantry check, scaling, and the assistant.