vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Orange Sauce
From Magnet users cook book, 1920
Serves 1
—Miss H. Selby, Windsor, N.S.
Presented as published in 1920. 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
499Calories
13 gProtein
117 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories499 kcal
Protein13 g
Carbohydrates117 g
Fiber5 g
Sugars103 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium19 mg
Potassium370 mg
Calcium91 mg
Iron0.9 mg
Magnesium23 mg
Phosphorus49 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C133 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate51 mcg
Choline2.6 mg
Caffeine0 mg
Water287 g
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 27. The excerpt below is the record exactly as published.
CRANGE SAUCE. Two egg whites, few grains of salt, 2-3 cup of pow- dered sugai', 1 orange, % lemon
Cook this with the app: pantry check, scaling, and the assistant.