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Orange Paste
From The Portland Woman's Exchange Cook Book, 1913
Serves 3
Presented as published in 1913. 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
668Calories
8 gProtein
164 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories668 kcal
Protein8 g
Carbohydrates164 g
Fiber1.1 g
Sugars160 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium39 mg
Potassium228 mg
Calcium28 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A0.7 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate34 mcg
Choline5.4 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 94. The excerpt below is the record exactly as published.
Orange Paste. Put 3 level tablespoons granulated gelatine into two-thirds of a cup of orange juice and leave until the juice is absorbed. Stir 2 cups granulated sugar and I/2 cup orange juice over a slack fire until the sugar is dissolved; then add the softened gelatine and the grated rind of 3 oranges and heat to the boiling point. Boil 20 minutes after boiling begins. Take from fire and add 2 tablespoons lemon juice and |/2 cup can- died cherries cut fi
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