Orange Filling
From Science of food & cookery, 1921
Presented as published in 1921. 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
587Calories
4 gProtein
147 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories587 kcal
Protein4.2 g
Carbohydrates147 g
Fiber9.6 g
Sugars107 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium4.3 mg
Potassium384 mg
Calcium158 mg
Iron1.9 mg
Magnesium35 mg
Phosphorus57 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C153 mg
Vitamin A19 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate85 mcg
Choline0.8 mg
Caffeine0 mg
Water153 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 123. The excerpt below is the record exactly as published.
tablespoons lemon juice A sprinkle of salt 94 cup sugar I tablespoon vegetable butter Mix the apple, the lemon juice, and the sugar, and cook in a double boiler until well scalded. Add a sprinkle of salt to the egg, and beat well. Pour in the hot apple mixture gradually, stirring or beating as it is being added. Return to the double boiler, and stir until it thickens; then remove, and stir in the butter until well blended. Let cool. ORANGE FILLING 1/2 cup sugar i egg slightly beaten Grated rind of l/z orange 2 teaspoons vegetable butter l/3 cup orange juice 2l/2 tablespoons flour i tablespoon lemon juice A few grains of salt
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