Orange Soup

Name: Orange Soup
Ingredients: juice of an orange; one-third of the grated rind; one teaspoonful of lemon juice; two level teaspoonfuls of arrowroot; one tablespoonful of sugar

From Public school household science, 1905

Any tart fruit juice can be used.

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

195Calories

3 gProtein

50 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories195 kcal

Protein2.8 g

Carbohydrates50 g

Fiber10 g

Sugars28 g

Total Fat0.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium19 mg

Potassium453 mg

Calcium174 mg

Iron1.2 mg

Magnesium34 mg

Phosphorus59 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C189 mg

Vitamin A13 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Folate81 mcg

Choline0.3 mg

Caffeine0 mg

Water208 g

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 50. The excerpt below is the record exactly as published.

Orange Soup. — Soak the juice of an orange, one- third of the grated rind, and one teaspoonful of lemon juice for one-half hour. Strain, and make the liquid up to a cupful with water. Bring to boiling point and add two level teaspoonfuls of arrowroot, moistened with a very little cold water, stirring constantly until it thickens. When it reaches the boiling point, add one tablespoonful of sugar

Cook this with the app: pantry check, scaling, and the assistant.