vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Orange Trifle
From Vegetarian Cook Book, 1904
Serves 1
Presented as published in 1904. 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
487Calories
18 gProtein
103 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories487 kcal
Protein18 g
Carbohydrates103 g
Fiber0 g
Sugars95 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8 mg
Potassium454 mg
Calcium31 mg
Iron0.2 mg
Magnesium28 mg
Phosphorus47 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C75 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline0 mg
Caffeine0 mg
Water584 g
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 50. The excerpt below is the record exactly as published.
ORANGE TRIFFLE Orange juice, 1 cup. Water, 1 cup. Sugar, 3^ cup. Egg whites, 3. Corn-starch, 3 teaspoons.
Cook this with the app: pantry check, scaling, and the assistant.