vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Fool
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for five or six persons.
Presented as published in 1892. 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
749Calories
11 gProtein
39 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories749 kcal
Protein11 g
Carbohydrates39 g
Fiber4.8 g
Sugars24 g
Total Fat62 g
Saturated Fat35 g
Monounsaturated Fat13 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol347 mg
Sodium106 mg
Potassium534 mg
Calcium209 mg
Iron1.2 mg
Magnesium43 mg
Phosphorus238 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C107 mg
Vitamin A102 mcg
Vitamin E0.8 mg
Vitamin K3.9 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate88 mcg
Choline162 mg
Caffeine0 mg
Water284 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1028. The excerpt below is the record exactly as published.
Orange Fool.— Strain the juice of three Seville oranges into a basin with three well- beaten eggs. Mix them thoroughly, grate half a small nutmeg over them, and add a pint of thick cream
Cook this with the app: pantry check, scaling, and the assistant.