Orange Filling

Name: Orange Filling
Ingredients: 2 oranges, juice and rind; 2 tablespoons water; 2 eggs; 2 cups sugar or less, if the oranges are sweet.

From The Raleigh cook book, 1907

Presented as published in 1907. 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

1691Calories

13 gProtein

401 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories1691 kcal

Protein13 g

Carbohydrates401 g

Fiber0 g

Sugars402 g

Total Fat11 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium147 mg

Potassium146 mg

Calcium61 mg

Iron2 mg

Magnesium14 mg

Phosphorus198 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water106 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 35. The excerpt below is the record exactly as published.

Orange Filling.—2 oranges, juice and rind; 2 tablespoons water; 2 eggs; 2 cups sugar or less, if the oranges are sweet.

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