Orange Fool
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
973Calories
8 gProtein
51 gCarbs
84 gFat
Full nutrition (33 nutrients)
Calories973 kcal
Protein8.1 g
Carbohydrates51 g
Fiber8.6 g
Sugars34 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.1 g
Cholesterol241 mg
Sodium48 mg
Potassium879 mg
Calcium287 mg
Iron0.4 mg
Magnesium50 mg
Phosphorus184 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C192 mg
Vitamin A40 mcg
Vitamin E0.6 mg
Vitamin K5.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate108 mcg
Choline30 mg
Caffeine0 mg
Water449 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 31. The excerpt below is the record exactly as published.
ORANGE FOOL Ingredients Half a pint of cream. Sugar. Two oranges
Cook this with the app: pantry check, scaling, and the assistant.