Orange Float
From Durham cook book ..., 1921
Recipe by A Friend.
Presented as published in 1921. 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
954Calories
2 gProtein
248 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories954 kcal
Protein2.3 g
Carbohydrates248 g
Fiber5.9 g
Sugars206 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium37 mg
Potassium290 mg
Calcium83 mg
Iron1.5 mg
Magnesium27 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate22 mcg
Choline10 mg
Caffeine0 mg
Water1126 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 54. The excerpt below is the record exactly as published.
ORANGE FLOAT. One quart water, juice and pulp of two lemons (squeezed), one cup sugar; when boiling add to it four tablespoonfuls corn starch
Cook this with the app: pantry check, scaling, and the assistant.