Orange Filling
From Purity flour cookbook, 1917
Presented as published in 1917. 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
1860Calories
10 gProtein
453 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories1860 kcal
Protein10 g
Carbohydrates453 g
Fiber11 g
Sugars438 g
Total Fat12 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium13 mg
Potassium800 mg
Calcium181 mg
Iron1.2 mg
Magnesium48 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C245 mg
Vitamin A41 mcg
Vitamin E2.7 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate119 mcg
Choline35 mg
Caffeine0 mg
Water656 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 26. The excerpt below is the record exactly as published.
ORANGE FILLING 2 oranges, i cup water. 2 cups sugar. 2 egg yolks, i lemon
Cook this with the app: pantry check, scaling, and the assistant.