Orange Filling
From The Aunts' Cook Book, 1922
Presented as published in 1922. 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
324Calories
3 gProtein
78 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories324 kcal
Protein3.2 g
Carbohydrates78 g
Fiber0 g
Sugars60 g
Total Fat4.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol10 mg
Sodium1.5 mg
Potassium262 mg
Calcium17 mg
Iron1.2 mg
Magnesium19 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate69 mcg
Choline0.4 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 34. The excerpt below is the record exactly as published.
orange filling, and spread with orange frosting. Frost top with plain white icing made with white of one egg well beaten, one cup granulated sugar and orange flavoring. Boil sugar in J^ cup water till it threads when dropped from a spoon. Pour over beaten white of egg, beat until the right consistency to spread. Cakes and Cookies 115 Orange Filling J^ cup sugar ^ tablespoonful lemon juice 2 J^ tablespoonsful flour 1 egg slightly beaten Grated rind of J^ orange 1 teaspoonful butter ^ cup orange juice
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