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Orange Mould
From Mrs. Maclurcan's cookery book, 1899
Serves 4
Mandarin oranges are the best for this, and when they are peeled be very careful to remove every scrap of white skin.
Presented as published in 1899. 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
572Calories
3 gProtein
142 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories572 kcal
Protein3.1 g
Carbohydrates142 g
Fiber8.2 g
Sugars103 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium51 mg
Potassium612 mg
Calcium140 mg
Iron1.1 mg
Magnesium33 mg
Phosphorus68 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C158 mg
Vitamin A30 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate99 mcg
Choline39 mg
Caffeine0 mg
Water283 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 106. The excerpt below is the record exactly as published.
OEANGE MOULD. 6 oranges 1 pt. orange jelly
Cook this with the app: pantry check, scaling, and the assistant.