Orange Slices
From Perfection in baking, 1895
Use moulds for shaping.
Presented as published in 1895. 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
2673Calories
92 gProtein
435 gCarbs
62 gFat
Full nutrition (33 nutrients)
Calories2673 kcal
Protein92 g
Carbohydrates435 g
Fiber4.3 g
Sugars227 g
Total Fat62 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium7.4 mg
Potassium272 mg
Calcium38 mg
Iron19 mg
Magnesium42 mg
Phosphorus217 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E12 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)3.4 mg
Niacin (B3)17 mg
Folate475 mcg
Choline27 mg
Caffeine0 mg
Water444 g
As published
This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 48. The excerpt below is the record exactly as published.
Orange Slices. The moulds for these can be bought from any supply house. They are not to be greased, but the slices cut loose with a sharp knife from the moulds. Beat very stiff three-fourths of a pint of egg whites ; add by handfuls one-half pound sugar; then twelve egg yolks, and last, nine ounces of cake flour
Cook this with the app: pantry check, scaling, and the assistant.