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Orange Sauce

Name: Orange Sauce
Yield: 2 servings
Ingredients: one pint of water; one-half pound of sugar; one teaspoonful of corn starch; the juice of one or two oranges; the grated rind of an orange

From The Hotel St. Francis cook book, 1919

Serves 2

Presented as published in 1919. 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

484Calories

1 gProtein

125 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories484 kcal

Protein0.8 g

Carbohydrates125 g

Fiber1.8 g

Sugars121 g

Total Fat0.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium16 mg

Potassium154 mg

Calcium47 mg

Iron0.4 mg

Magnesium12 mg

Phosphorus21 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate23 mcg

Choline0 mg

Caffeine0 mg

Water315 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 68. The excerpt below is the record exactly as published.

orange sauce. Orange sauce. Boil together one pint of water, one-half pound of sugar, and the grated rind of an orange. While boiling, stir in one teaspoonful of corn starch dissolved in a little cold water, boil for a few minutes, remove from the fire and add the juice of one or two oranges

Cook this with the app: pantry check, scaling, and the assistant.