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Orange Filling for Shortcake
From Superior cook book, 1905
Serves 2
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
745Calories
6 gProtein
100 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories745 kcal
Protein5.7 g
Carbohydrates100 g
Fiber15 g
Sugars83 g
Total Fat40 g
Saturated Fat36 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium25 mg
Potassium762 mg
Calcium92 mg
Iron3.2 mg
Magnesium57 mg
Phosphorus162 mg
Zinc1.5 mg
Copper0.6 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C102 mg
Vitamin A20 mcg
Vitamin E0.6 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate86 mcg
Choline30 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 52. The excerpt below is the record exactly as published.
to two or three large oranges add 1 spoonful of grated rind; spread on shortcake and cover with ]>nwdered sugar. Put on top shortcake and treat the same, serving at once. If liked, a sprinkling of grated cocoanut mav he used
Cook this with the app: pantry check, scaling, and the assistant.