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Orange Fruit Mold
From Vegetarian Cook Book, 1904
Serves 2
Presented as published in 1904. 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
604Calories
7 gProtein
148 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories604 kcal
Protein7.1 g
Carbohydrates148 g
Fiber0.2 g
Sugars142 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium405 mg
Calcium26 mg
Iron0.3 mg
Magnesium25 mg
Phosphorus42 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate68 mcg
Choline5.6 mg
Caffeine0 mg
Water251 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 53. The excerpt below is the record exactly as published.
ORANGE FRUIT MOLD Orange juice, 1% cups. Sugar, 11/4 cups. Lemon juice, V2 cup. Water, % cup. Vegetable gelatine, % box.
Cook this with the app: pantry check, scaling, and the assistant.