vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Fool
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Presented as published in 1898. 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
584Calories
10 gProtein
37 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories584 kcal
Protein9.7 g
Carbohydrates37 g
Fiber6.7 g
Sugars26 g
Total Fat46 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol260 mg
Sodium77 mg
Potassium663 mg
Calcium202 mg
Iron1 mg
Magnesium39 mg
Phosphorus180 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C147 mg
Vitamin A90 mcg
Vitamin E0.9 mg
Vitamin K2.9 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate99 mcg
Choline133 mg
Caffeine0 mg
Water337 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 329. The excerpt below is the record exactly as published.
Orange Fool. — ( Family Becipe .) — Take a pint of cream, and beat three eggs well. Squeeze into the cream the juice of six oranges, and the grated peel of one Seville orange. Add a little sugar
Cook this with the app: pantry check, scaling, and the assistant.