vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Sauce No. 1
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
617Calories
4 gProtein
150 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories617 kcal
Protein4.3 g
Carbohydrates150 g
Fiber2.7 g
Sugars106 g
Total Fat13 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol31 mg
Sodium540 mg
Potassium181 mg
Calcium160 mg
Iron16 mg
Magnesium21 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate82 mcg
Choline6.2 mg
Caffeine0 mg
Water249 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 89. The excerpt below is the record exactly as published.
ORANGE SAUCE No. 1— Mix one and a half tablespoons of cornstarch with one cup of sugar, and stir it into one pint of boiling water. Let it cook quickly and stir as it thickens, and after ten minutes add two tablespoons of butter and one-half cup of orange juice
Cook this with the app: pantry check, scaling, and the assistant.