vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Orange Filling
From Atlanta women's club cook book, 1921
Serves 3
Mrs. Tull C. Waters.
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
748Calories
11 gProtein
137 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories748 kcal
Protein11 g
Carbohydrates137 g
Fiber0.9 g
Sugars135 g
Total Fat20 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.3 mg
Potassium48 mg
Calcium12 mg
Iron0.3 mg
Magnesium3.8 mg
Phosphorus5.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A0.3 mcg
Vitamin E3.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate3.5 mcg
Choline1.6 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 58. The excerpt below is the record exactly as published.
ORANGE FILLING. 4 egg yolks beaten light. 1 cup water. 2 cups sugar. 1 cup grated orange peel
Cook this with the app: pantry check, scaling, and the assistant.