Orange Mazarin
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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
205Calories
3 gProtein
29 gCarbs
9 gFat
Full nutrition (32 nutrients)
Calories205 kcal
Protein2.9 g
Carbohydrates29 g
Fiber0.4 g
Sugars15 g
Total Fat8.6 g
Saturated Fat2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium125 mg
Potassium345 mg
Calcium19 mg
Iron0.8 mg
Magnesium22 mg
Phosphorus50 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C55 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate68 mcg
Choline1.4 mg
Caffeine0 mg
Water162 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 223. The excerpt below is the record exactly as published.
Orange Mazarin. — Make a border mould of Genoese pastry. Turn out, soak well with equal units oi’ange juice, water, and Maraschino. Divide a sufficient number of oranges into pig.s, skin carefully, dust with sugar, and dip in Maraschino. Arrange in a turban round the top of the mould. Make an icing syrup of 5 units castor sugar and 2 of water, boil one minute, add 1 unit Maraschino
Cook this with the app: pantry check, scaling, and the assistant.