Orange Sauce

Name: Orange Sauce
Ingredients: 3 whites of eggs; ^ c. fruit sugar; Grated rind of 1 orange; }/2 c. orange juice; 3 tb. lemon juice

From Canadian cook book, 1924

Presented as published in 1924. 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

306Calories

21 gProtein

23 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories306 kcal

Protein21 g

Carbohydrates23 g

Fiber0.1 g

Sugars12 g

Total Fat15 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium219 mg

Potassium506 mg

Calcium100 mg

Iron2.9 mg

Magnesium35 mg

Phosphorus324 mg

Zinc2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C56 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.3 mg

Folate115 mcg

Choline443 mg

Caffeine0 mg

Water360 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 86. The excerpt below is the record exactly as published.

ORANGE SAUCE. 3 whites of eggs. ^ c. fruit sugar. Grated rind of 1 orange. }/2 c. orange juice. 3 tb. lemon juice

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