vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Trifle
From Lowney's cook book, 1907
Serves 5
Presented as published in 1907. 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
734Calories
7 gProtein
85 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories734 kcal
Protein6.9 g
Carbohydrates85 g
Fiber1.3 g
Sugars70 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol121 mg
Sodium143 mg
Potassium336 mg
Calcium128 mg
Iron3.4 mg
Magnesium23 mg
Phosphorus98 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate47 mcg
Choline3.1 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 81. The excerpt below is the record exactly as published.
Orange Trifle 2 tablespoons gelatine 11 cups orange juice \ cup cold water ^ cup lemon juice I cup boiling water grated rind of one orange 1\ cups sugar whip from two and one half cups cream
Cook this with the app: pantry check, scaling, and the assistant.