Orange Sparkle
From The Central cook book, 1924
Miss Mary D. Groras.
Presented as published in 1924. 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
101Calories
1 gProtein
23 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories101 kcal
Protein1 g
Carbohydrates23 g
Fiber0 g
Sugars21 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium229 mg
Calcium22 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C38 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
Folate36 mcg
Choline0 mg
Caffeine0 mg
Water462 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 64. The excerpt below is the record exactly as published.
Orange Sparkle Take one-half glass of orange juice and fill to the top with cracked ice
Cook this with the app: pantry check, scaling, and the assistant.