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Orange Sauce (Sweet)
From Miss Cameron's cookery book, 1898
Serves 2
Presented as published in 1898. 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
542Calories
6 gProtein
133 gCarbs
2 gFat
Full nutrition (30 nutrients)
Calories542 kcal
Protein5.7 g
Carbohydrates133 g
Fiber19 g
Sugars81 g
Total Fat1.8 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.5 mg
Potassium1047 mg
Calcium324 mg
Iron1.7 mg
Magnesium77 mg
Phosphorus107 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C355 mg
Vitamin A38 mcg
Vitamin E0.5 mg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate163 mcg
Water450 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 41. The excerpt below is the record exactly as published.
Orange Sauce (Sweet). Grate the rind of 2 oranges and put in a stewpan with juice and pulp of 4, and 3 lumps of sugar; add to this a dessertspoonful of arrowroot, 1 oz. castor sugar, 1 glass of curacoa
Cook this with the app: pantry check, scaling, and the assistant.