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Orange Filling

Name: Orange Filling
Yield: 6 servings
Ingredients: One pound of sugar; one pint of white wine; four oranges; two lemons; two ounces of butter; two ounces of cornstarch; sixteen yolks of eggs

From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907

Serves 6

Make a Lemon Filling in the same manner, using six lemons, rind and juice, leaving out the oranges.

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

647Calories

18 gProtein

104 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories647 kcal

Protein18 g

Carbohydrates104 g

Fiber3.9 g

Sugars88 g

Total Fat21 g

Saturated Fat4.2 g

Monounsaturated Fat4.9 g

Polyunsaturated Fat2.6 g

Omega-30 g

Cholesterol518 mg

Sodium193 mg

Potassium451 mg

Calcium134 mg

Iron2.7 mg

Magnesium31 mg

Phosphorus289 mg

Zinc1.8 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D2.7 mcg

Vitamin C82 mg

Vitamin A227 mcg

Vitamin E1.7 mg

Vitamin K0.4 mcg

Vitamin B60.3 mg

Vitamin B121.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.5 mg

Folate102 mcg

Choline404 mg

Caffeine0 mg

Water306 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 16. The excerpt below is the record exactly as published.

ORANGE FILLING. One pound of sugar, one pint of white wine, four oranges, two lemons, two ounces of butter, two ounces of cornstarch, sixteen yolks of eggs

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