vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Orange Sauce
From Temperance cook book, 1887
Serves 1
Presented as published in 1887. 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
841Calories
11 gProtein
196 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories841 kcal
Protein11 g
Carbohydrates196 g
Fiber12 g
Sugars179 g
Total Fat5.5 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium90 mg
Potassium1022 mg
Calcium251 mg
Iron1.9 mg
Magnesium61 mg
Phosphorus191 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C298 mg
Vitamin A120 mcg
Vitamin E1.2 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.8 mg
Folate177 mcg
Choline177 mg
Caffeine0 mg
Water507 g
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 94. The excerpt below is the record exactly as published.
ORANGE SAUCE. One cup of powdered sugar, one large orange, or two small ones, yolk of one egg
Cook this with the app: pantry check, scaling, and the assistant.