vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Orange, Iced (another way)
From Cassell's dictionary of cookery, 1892
Serves 2
Time: about one hour to dry.
Presented as published in 1892. 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
599Calories
6 gProtein
145 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories599 kcal
Protein5.7 g
Carbohydrates145 g
Fiber6.5 g
Sugars139 g
Total Fat3.1 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium37 mg
Potassium525 mg
Calcium123 mg
Iron0.8 mg
Magnesium30 mg
Phosphorus87 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C144 mg
Vitamin A70 mcg
Vitamin E0.7 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate93 mcg
Choline96 mg
Caffeine0 mg
Water253 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1029. The excerpt below is the record exactly as published.
Orange, Iced (another way). — Whisk the white of an egg to a firm froth, and mix with it eight ounces of pounded and sifted . sugar ; beat the mixture thoroughly for ten or fifteen minutes. Peel three or four large sound oranges
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