Orange Preparation
From Luncheons, 1902
Tie a bow on top for presentation.
Presented as published in 1902. 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
108Calories
2 gProtein
26 gCarbs
0 gFat
Full nutrition (31 nutrients)
Calories108 kcal
Protein1.6 g
Carbohydrates26 g
Fiber3.6 g
Sugars20 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium17 mg
Potassium303 mg
Calcium78 mg
Iron0.6 mg
Magnesium20 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C106 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate45 mcg
Caffeine0 mg
Water160 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 16. The excerpt below is the record exactly as published.
Oranges Salpicon of fruits on glass plate Salpieon of fiTiits in glasses Grape-fruit Strawberries on individual plates Individual pineapples Currants on individual plates Frosted currants JMuskmelon COCKTAILS, CANAPfiS, OYSTERS, CLAMS Clam cocktails Oyster cocktails Anchovy eggs Salmon canapes, lieart-sliaped Anchovy canapes Canapes of caviare Oysters on the half shell Clams on the half shell Bread and butter sandwiches with oysters and clams FRUITS No. 1. Oranges. Ci;t off the tops of the oranges. Scrape out the pulp and draw a narrow ribbon through each top, passing the two ends through with a bodkin and tying them on the under side. Drawing through the ribbon soils it. Tie a bow on top. Loosen the pulp of the orange, using a silver knife, so it can be eaten with a spoon. Add a little sugar if necessary, and a teaspoonful of sherry
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Cook this with the app: pantry check, scaling, and the assistant.