vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Filling
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
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
521Calories
4 gProtein
129 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories521 kcal
Protein3.9 g
Carbohydrates129 g
Fiber3.9 g
Sugars109 g
Total Fat1.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol2.4 mg
Sodium145 mg
Potassium237 mg
Calcium91 mg
Iron4.6 mg
Magnesium18 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A8.2 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate44 mcg
Choline4.3 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 78. The excerpt below is the record exactly as published.
Orange Filling. Grated rind and juice of 1 orange; juice 1 lemon; 1 cup sugar; I/2 cup boiling water; tablespoon cornstarch mixed with cold water; J/^ teaspoon melted butter. Cook in double boiler and when cool add beaten white of 1 egg
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