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Orange Soup
From Mary Jane's cook book, 1916
Serves 6
Presented as published in 1916. 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
251Calories
3 gProtein
31 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories251 kcal
Protein3.2 g
Carbohydrates31 g
Fiber5.8 g
Sugars22 g
Total Fat16 g
Saturated Fat8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.1 g
Cholesterol45 mg
Sodium13 mg
Potassium476 mg
Calcium125 mg
Iron0.3 mg
Magnesium28 mg
Phosphorus58 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C128 mg
Vitamin A26 mcg
Vitamin E0.4 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate74 mcg
Choline20 mg
Caffeine0 mg
Water389 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 120. The excerpt below is the record exactly as published.
ORANGE SOUP. Oranges, 8. Soda, a pinch. Water, 1 quart. Butter, 1 tablespoon. Salt and cayenne. Flour, 1 tablespoon. Cream, y2 pint
Cook this with the app: pantry check, scaling, and the assistant.