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Orange Juice and Yellow
From The home cook book, 1905
Serves 1
Presented as published in 1905. 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
859Calories
2 gProtein
222 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories859 kcal
Protein1.7 g
Carbohydrates222 g
Fiber4.3 g
Sugars218 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2 mg
Potassium330 mg
Calcium74 mg
Iron0.3 mg
Magnesium19 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A20 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate54 mcg
Choline15 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 197. The excerpt below is the record exactly as published.
ORANGE JUICE AND YELLOW First be sure your oranges are clean, then wash and wipe them dry. From a quarter of them grate ofif the yellow skin. Roll them all upon a board under the hand, halve them, and squeeze out all the juice. Put the grated yellow, and measure the orange- juice, into a porcelain-lined fruit kettle. Set over CANNED FRUITS AND PRESERVES 361 the fire, and when it begins to boil, add as much sugar as you measured of the juice
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