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Orange Filling

Name: Orange Filling
Yield: 1 servings
Ingredients: juice of one orange; grated rind of one orange; enough powdered sugar

From The Institute cook book, 1913

Serves 1

Presented as published in 1913. 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

266Calories

3 gProtein

67 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories266 kcal

Protein3.3 g

Carbohydrates67 g

Fiber7.2 g

Sugars55 g

Total Fat0.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium33 mg

Potassium598 mg

Calcium155 mg

Iron1.2 mg

Magnesium39 mg

Phosphorus83 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C213 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.5 mg

Folate90 mcg

Choline0 mg

Caffeine0 mg

Water312 g

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 121. The excerpt below is the record exactly as published.

ORANGE FILLING To the juice and grated rind of one orange add enough powdered sugar

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