vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Orange Sherbet in Orange Cups
From The Times cook book, no. 2, 1905
Serves 6
Use only navel oranges.
Presented as published in 1905. 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
90Calories
2 gProtein
19 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories90 kcal
Protein1.9 g
Carbohydrates19 g
Fiber0 g
Sugars16 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium300 mg
Calcium15 mg
Iron0.1 mg
Magnesium17 mg
Phosphorus31 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate48 mcg
Choline0 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 136. The excerpt below is the record exactly as published.
ORANGE SHERBET, in orange cups. (Original.) Mrs. Helen M. Magee, 126 North Johnston street, Los Angeles, Cal.— Make the cups by cutting a slice from the top of each orange, using the pulp and juice for the sherbet. Cut each cup in points; set away on ice. At serving time place the cups on pretty plates; garnish with holly or fern, fill with orange sherbet, placing a star of whipped cream on top of each orange. To make the sherbet, take one quart of orange juice, two cups strained pulp; sweeten to taste; put in freezer, when nearly frozen, add the white of one egg, whipped light, with two tablespoons powdered sugar
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