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Orange Filling, No. 2
From The Twin-city housewife, 1920
Serves 2
Recipe by Miss Jennie Bingham, Statesville.
Presented as published in 1920. 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
774Calories
11 gProtein
173 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories774 kcal
Protein11 g
Carbohydrates173 g
Fiber4.3 g
Sugars168 g
Total Fat7.8 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol279 mg
Sodium109 mg
Potassium441 mg
Calcium117 mg
Iron1.6 mg
Magnesium28 mg
Phosphorus174 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C99 mg
Vitamin A140 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate91 mcg
Choline236 mg
Caffeine0 mg
Water260 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 66. The excerpt below is the record exactly as published.
Orange Filling, No. 2 One and one-half cups of sugar, one-third cup of water. Boil until it threads. Beat yolks of three eggs until very light, pour syrup over them gradually, stirring briskly all the time. Beat until cool, and flavor with juice and grated rind of two large oranges, and one table- spoon lemon juice
Cook this with the app: pantry check, scaling, and the assistant.