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Orange Paste
From The Institute cook book, 1913
Serves 3
The paste may be varied by using different fruit juices, flavoring and coloring.
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
655Calories
10 gProtein
160 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories655 kcal
Protein10 g
Carbohydrates160 g
Fiber2.2 g
Sugars148 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium33 mg
Potassium152 mg
Calcium46 mg
Iron0.6 mg
Magnesium13 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate22 mcg
Choline5.9 mg
Caffeine0 mg
Water202 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 133. The excerpt below is the record exactly as published.
ORANGE PASTE 4 level tablespoons gelatine 1 orange iVs cups water 1 lemon 2 cups granulated sugar Confectioners' sugar Cornstarch
Cook this with the app: pantry check, scaling, and the assistant.