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Orange Sauce

Name: Orange Sauce
Yield: 2 servings
Ingredients: 2 tablespoons flour; 2 cups orange juice; 2 cups boiling water; 2 teaspoons orange rind; 6 tablespoons sugar; 2 teaspoons lemon juice

From Delta Gamma cook book, 1922

Serves 2

Recipe by Lena F. Harris (Kappa).

Presented as published in 1922. 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

466Calories

7 gProtein

107 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories466 kcal

Protein6.6 g

Carbohydrates107 g

Fiber2.8 g

Sugars58 g

Total Fat2.3 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium538 mg

Potassium535 mg

Calcium180 mg

Iron17 mg

Magnesium42 mg

Phosphorus89 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C80 mg

Vitamin A0.4 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.6 mg

Folate149 mcg

Choline6.4 mg

Caffeine0 mg

Water417 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 91. The excerpt below is the record exactly as published.

Orange Sauce 2 tablespoons flour 2 cups orange juice 2 cups boiling water 2 teaspoons orange rind 6 tablespoons sugar 2 teaspoons lemon juice

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