Orange Sauce
From Berridge House recipe book, 1910
Presented as published in 1910. 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
345Calories
6 gProtein
90 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories345 kcal
Protein5.6 g
Carbohydrates90 g
Fiber26 g
Sugars30 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium27 mg
Potassium828 mg
Calcium397 mg
Iron2.7 mg
Magnesium70 mg
Phosphorus102 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C404 mg
Vitamin A39 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate111 mcg
Choline5.6 mg
Caffeine0 mg
Water494 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 29. The excerpt below is the record exactly as published.
orange sauce. To prepare the tin.— Grease with clarified butter, place a round of paper in bottom, and decorate with cherries and angelica. Orange Sauce i gill of water, juice of i orange, i teaspoonful of corn- juice of | lemon, flour, shreds of orange rind, i tablespoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.