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Orange Snow-Balls
From Modern cookery, in all its branches, 1884
Serves 2
Ensure to remove the thick white inner skin from oranges.
Presented as published in 1884. 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
583Calories
11 gProtein
133 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories583 kcal
Protein11 g
Carbohydrates133 g
Fiber10 g
Sugars34 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium5.7 mg
Potassium782 mg
Calcium176 mg
Iron5.2 mg
Magnesium64 mg
Phosphorus181 mg
Zinc1.5 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C192 mg
Vitamin A40 mcg
Vitamin E0.8 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.8 mg
Folate370 mcg
Choline37 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 374. The excerpt below is the record exactly as published.
ORANGE SNOW-BALLS. Take out the unhusked grains, and wash well half a pound of rice ; put it into plenty of water, and boil it rather quickly for ten minutes ; drain and let it cool. Pare four large, or five small oranges
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