Orange Sauce
From Cox's manual of gelatine cookery, 1935
Presented as published in 1935. 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
501Calories
0 gProtein
113 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein0 g
Carbohydrates113 g
Fiber0 g
Sugars113 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium20 mg
Potassium2.8 mg
Calcium15 mg
Iron0.1 mg
Magnesium5.1 mg
Phosphorus1.1 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol9.3 g
Water491 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 37. The excerpt below is the record exactly as published.
ORANGE SAUCE ee 4G5 Put the oranges, cold water, and sugar into a POWDERED . : GELATINE saucepan, boil gently for 15 minutes, then if Hil hotline’ wetet add the Gelatine mixed with the hot water. 2 tablespoonfuls brandy Strain and flavour with the brandy. pulp of 4 oranges i pint cold water 4 ozs. sugar
Cook this with the app: pantry check, scaling, and the assistant.