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Orange Salad
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
455Calories
5 gProtein
116 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories455 kcal
Protein5.4 g
Carbohydrates116 g
Fiber14 g
Sugars101 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1 mg
Potassium1013 mg
Calcium223 mg
Iron0.7 mg
Magnesium56 mg
Phosphorus80 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C301 mg
Vitamin A60 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate165 mcg
Choline47 mg
Caffeine0 mg
Water491 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 112. The excerpt below is the record exactly as published.
Orange Salad. Take 6 oranges, ^ cup pulverized sugar, juice of ^ lemon
Cook this with the app: pantry check, scaling, and the assistant.