Orange Frost

Name: Orange Frost
Ingredients: Grated rind of one orange; 1/2 tsp. lemon juice; 1 tblsp. orange juice; 1 egg yolk; confectioners' sugar

From The Memorial Hall cook book, 1919

Presented as published in 1919. 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

65Calories

3 gProtein

2 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories65 kcal

Protein2.9 g

Carbohydrates1.9 g

Fiber0 g

Sugars1.3 g

Total Fat5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium0 mg

Potassium31 mg

Calcium1.6 mg

Iron0 mg

Magnesium1.7 mg

Phosphorus3.1 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C5.7 mg

Vitamin A0 mcg

Vitamin E1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate5 mcg

Choline0.1 mg

Caffeine0 mg

Water25 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 60. The excerpt below is the record exactly as published.

Orange Frost Grated rind of one orange, % tsp. lemon juice, 1 tblsp. orange juice, let stand 15 minutes, strain; beat 1 egg yolk, add fruit juice and confectioners' sugar

Cook this with the app: pantry check, scaling, and the assistant.