vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Hearts
From Cookery for every household, 1914
Serves 1
Presented as published in 1914. 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
428Calories
5 gProtein
80 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories428 kcal
Protein4.8 g
Carbohydrates80 g
Fiber20 g
Sugars19 g
Total Fat13 g
Saturated Fat3.3 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1.6 g
Cholesterol0 mg
Sodium102 mg
Potassium442 mg
Calcium298 mg
Iron2.4 mg
Magnesium48 mg
Phosphorus69 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C247 mg
Vitamin A38 mcg
Vitamin E0.8 mg
Vitamin K4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate76 mcg
Choline4.7 mg
Caffeine0.3 mg
Water141 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 592. The excerpt below is the record exactly as published.
Orange Hearts Roll out some puff pastry to J inch in thickness and cut it out in small heart-shaped pieces. Lay these on a baking sheet, prick them with a fork and bake them in a good oven until brown and crisp. Then lift them out, and when cool split the pastry open and spread with orange marmalade. Now coat the top of the hearts with a little orange icing without quite covering the pastry, and decorate with thin pieces of orange peel
Cook this with the app: pantry check, scaling, and the assistant.