Orange Fool
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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
1282Calories
29 gProtein
77 gCarbs
98 gFat
Full nutrition (34 nutrients)
Calories1282 kcal
Protein29 g
Carbohydrates77 g
Fiber12 g
Sugars46 g
Total Fat98 g
Saturated Fat53 g
Monounsaturated Fat23 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol799 mg
Sodium267 mg
Potassium1330 mg
Calcium460 mg
Iron3.3 mg
Magnesium91 mg
Phosphorus555 mg
Zinc2.9 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C319 mg
Vitamin A305 mcg
Vitamin E2.4 mg
Vitamin K6.1 mcg
Vitamin B60.8 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)2.6 mg
Folate254 mcg
Choline486 mg
Caffeine0 mg
Water715 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 41. The excerpt below is the record exactly as published.
ORANGE FOOL. BY MBS. DANIEL M. EANSDELL. (Wife of United States Marshal of the District of Columbia.) ^IX the juice of three Seville oranges with three whole eggs well beaten ; one-half pint of cream, and cinnamon, nutmeg and finely sifted sugar
Cook this with the app: pantry check, scaling, and the assistant.