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Orange Mint Cup
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
103Calories
2 gProtein
26 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories103 kcal
Protein1.7 g
Carbohydrates26 g
Fiber4.3 g
Sugars21 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium23 mg
Potassium333 mg
Calcium73 mg
Iron0.2 mg
Magnesium19 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C97 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
Folate55 mcg
Choline16 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 24. The excerpt below is the record exactly as published.
ORANGE MINT CUP 4 large oranges : 2 tablespoons finely chopped mint 2 tablespoons powdered sugar 1 tablespoon lemon juice 1 tablespoon sherry
Cook this with the app: pantry check, scaling, and the assistant.