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Orange Float

Name: Orange Float
Yield: 3 servings
Ingredients: 4 tablespoons sugar; 4 tablespoons water; 4 cups boiling water; 1 cup sugar; the juice of 1 lemon; the beaten whites of 3 eggs

From The household cook book, 1902

Serves 3

Eat with cream.

Presented as published in 1902. 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

628Calories

11 gProtein

134 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories628 kcal

Protein11 g

Carbohydrates134 g

Fiber3.5 g

Sugars84 g

Total Fat6.6 g

Saturated Fat1.8 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol186 mg

Sodium789 mg

Potassium156 mg

Calcium231 mg

Iron22 mg

Magnesium25 mg

Phosphorus143 mg

Zinc0.9 mg

Copper0 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)5.3 mg

Folate109 mcg

Choline155 mg

Caffeine0 mg

Water314 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 310. The excerpt below is the record exactly as published.

ORANGE FLOAT. — Stir 4 tablespoons sugar in 4 tablespoons water; pour on 4 cups boiling water and stir in 1 cup sugar and the juice of 1 lemon; when it thickens (in about ^ hour) take from the stove, and as it cools pour it over 5 or 6 sliced and seeded oranges. Oranges and bananas mixed are also nice. It can be eaten thus, or Desserts 428 if desi '"ed spread over the top the beaten whites of 3 eggs

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