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Orange Float
From Delta Gamma cook book, 1922
Serves 2
Presented as published in 1922. 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
607Calories
5 gProtein
150 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories607 kcal
Protein4.6 g
Carbohydrates150 g
Fiber4.8 g
Sugars102 g
Total Fat1.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium540 mg
Potassium170 mg
Calcium172 mg
Iron16 mg
Magnesium21 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate72 mcg
Choline10 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 80. The excerpt below is the record exactly as published.
Orange Float One pint of boiling water, one and one-half tablespoons of corn starch, dissolved in a little cold water, one cup of sugar, juice of one lemon, grated rind of half of it
Cook this with the app: pantry check, scaling, and the assistant.