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Orange Float
From The new home cook book, 1896
Serves 2
Presented as published in 1896. 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
502Calories
6 gProtein
125 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories502 kcal
Protein6 g
Carbohydrates125 g
Fiber2.9 g
Sugars103 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium19 mg
Potassium145 mg
Calcium42 mg
Iron0.7 mg
Magnesium14 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.2 mg
Caffeine0 mg
Water602 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 95. The excerpt below is the record exactly as published.
ORANGE FLOAT. Mrs. M. E. Kedzie, Evanston. One quart of water, the juice and pulp of two lemons, one coffee cup of sugar ; when boiling add to it four table- spoons of corn starch mixed in water ; let it boil, stirring it fifteen minutes; when cool, pour it over four or five sliced oranges ; over the top spread the beaten whites of three eggs
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