Orange Filling

Name: Orange Filling
Ingredients: 5 Cc sugar; Yolks 2 eggs; 3 tbsp. cornstarch, or 4 c. flour; i ¢. orange juice; 3 ¢c. boiling water; 4 tbsp. lemon juice; 1 tsp. butter; Grated rind 4 orange

From Lillian Massey school recipes, 1913

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

1674Calories

26 gProtein

368 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories1674 kcal

Protein26 g

Carbohydrates368 g

Fiber8.2 g

Sugars223 g

Total Fat18 g

Saturated Fat3.7 g

Monounsaturated Fat4.2 g

Polyunsaturated Fat3.3 g

Omega-30 g

Cholesterol382 mg

Sodium1759 mg

Potassium850 mg

Calcium540 mg

Iron50 mg

Magnesium85 mg

Phosphorus353 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D2 mcg

Vitamin C99 mg

Vitamin A160 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B120.9 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)12 mg

Folate322 mcg

Choline316 mg

Caffeine0 mg

Water931 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 41. The excerpt below is the record exactly as published.

ORANGE FILLING. 5 Cc sugar. Yolks 2 eggs. 3 tbsp. cornstarch, or 4 c. flour. i ¢. orange juice. 3 ¢c. boiling water. 4 tbsp. lemon juice. 1 tsp. butter. Grated rind 4 orange

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