Orange Filling

Name: Orange Filling
Ingredients: juice of an orange; 14 tablespoon of lemon juice; water to make lcup

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

87Calories

2 gProtein

19 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories87 kcal

Protein1.5 g

Carbohydrates19 g

Fiber0 g

Sugars15 g

Total Fat0.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium7.4 mg

Potassium348 mg

Calcium25 mg

Iron0.1 mg

Magnesium22 mg

Phosphorus35 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C61 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate55 mcg

Choline0.8 mg

Caffeine0 mg

Water410 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 52. The excerpt below is the record exactly as published.

Orange Filling—Like Cream Filling, but for milk, substitute juice of an orange and grated rind, and 14 tablespoon of lemon juice and water to make lcup

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