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Orange Salad
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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
522Calories
5 gProtein
115 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories522 kcal
Protein5.2 g
Carbohydrates115 g
Fiber13 g
Sugars98 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.3 mg
Potassium1038 mg
Calcium222 mg
Iron0.7 mg
Magnesium60 mg
Phosphorus81 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C287 mg
Vitamin A59 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)1.7 mg
Folate162 mcg
Choline49 mg
Caffeine0 mg
Water515 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 293. The excerpt below is the record exactly as published.
ORANGE SALAD. Peel one-half dozen oranges, free them from the white skin, and cut them into slices of about one-quarter of an inch in thickness. Arrange them neatly in a compote dish, strew three ounces of finely-powdered sugar over them and pour upon them a wine-glassful of California sweet wine
Cook this with the app: pantry check, scaling, and the assistant.