vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Salad
From The "A1" cookery book, 1901
Serves 3
Presented as published in 1901. 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
454Calories
3 gProtein
111 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories454 kcal
Protein3.4 g
Carbohydrates111 g
Fiber8.6 g
Sugars102 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.8 mg
Potassium653 mg
Calcium145 mg
Iron0.4 mg
Magnesium36 mg
Phosphorus51 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C192 mg
Vitamin A40 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate108 mcg
Choline30 mg
Caffeine0 mg
Alcohol2.8 g
Water318 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 103. The excerpt below is the record exactly as published.
Orange Salad.— 6 oranges, I wineglass brandy, 2 oz. castor sugar, and 6 lumps sugar
Cook this with the app: pantry check, scaling, and the assistant.