Orange Salad
From What to Have for Dinner, 1905
Presented as published in 1905. 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
535Calories
9 gProtein
127 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein8.6 g
Carbohydrates127 g
Fiber22 g
Sugars101 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium3.1 mg
Potassium1672 mg
Calcium363 mg
Iron1 mg
Magnesium94 mg
Phosphorus130 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C485 mg
Vitamin A99 mcg
Vitamin E1.6 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.6 mg
Folate273 mcg
Choline76 mg
Caffeine0 mg
Water817 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 61. The excerpt below is the record exactly as published.
ORANGE SALAD. Remove the pulp from five oranges and chill thor- ‘ oughly. Put in six champagne glasses and pour over the following dressing: Mix two tablespoons powdered sugar, two tablespoons finely chopped mint leaves, one tablespoon lemon juice and two tablespoons Sherry wine. Put a one-inch cube of currant jelly in each glass
Cook this with the app: pantry check, scaling, and the assistant.