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Orange Whip
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Presented as published in 1913. 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
5 gProtein
119 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories487 kcal
Protein5.1 g
Carbohydrates119 g
Fiber0.4 g
Sugars110 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium99 mg
Potassium238 mg
Calcium41 mg
Iron2.8 mg
Magnesium17 mg
Phosphorus30 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)0.1 mg
Niacin (B3)0.7 mg
Folate47 mcg
Choline2.6 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 57. The excerpt below is the record exactly as published.
Orange Whip. 1-3 box gelatine. 1-3 cup cold water. 1-3 cup boiling water. 150 PORTLAND WOMAN'S EXCHANGE COOK BOOK Juice of lJ/2 lemons. 1 cup orange juice and pulp. 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.