ORANGE MOULD
From The exhibition cookery book, 1900
Recipe appears incomplete.
Presented as published in 1900. 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
No method was recorded for this recipe.
Nutrition per serving
978Calories
6 gProtein
245 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories978 kcal
Protein6.3 g
Carbohydrates245 g
Fiber12 g
Sugars204 g
Total Fat2.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium3.8 mg
Potassium789 mg
Calcium149 mg
Iron1.5 mg
Magnesium76 mg
Phosphorus166 mg
Zinc1 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C192 mg
Vitamin A40 mcg
Vitamin E0.8 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate119 mcg
Choline39 mg
Caffeine0 mg
Water317 g
As published
This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 34. The excerpt below is the record exactly as published.
ORANGE MOULD. li oz. cornflour (B. and P.'s patent) 6 ozs. loaf sugar 2 small oranges
Cook this with the app: pantry check, scaling, and the assistant.