vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange-flower Cream
From Harper's cook book encyclopædia, 1902
Serves 6
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
339Calories
6 gProtein
5 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories339 kcal
Protein6 g
Carbohydrates5.3 g
Fiber0.9 g
Sugars0.3 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol204 mg
Sodium64 mg
Potassium138 mg
Calcium74 mg
Iron0.7 mg
Magnesium16 mg
Phosphorus120 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C0.1 mg
Vitamin A54 mcg
Vitamin E0.4 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate19 mcg
Choline98 mg
Caffeine0 mg
Water73 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 98. The excerpt below is the record exactly as published.
range - flower Cream. — Sweeten one pint of cream to taste; add four well-beaten eggs, two teaspoonfuls of wine, and one teaspoonful of orange- flower water ; grate in one nutmeg
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