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Orange Whip - Miss Tena Bremner
From San Rafael cook book, 1906, 1906
Serves 5
Presented as published in 1906. 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
744Calories
6 gProtein
33 gCarbs
67 gFat
Full nutrition (33 nutrients)
Calories744 kcal
Protein5.8 g
Carbohydrates33 g
Fiber5.2 g
Sugars20 g
Total Fat67 g
Saturated Fat38 g
Monounsaturated Fat14 g
Polyunsaturated Fat0.1 g
Cholesterol193 mg
Sodium39 mg
Potassium573 mg
Calcium201 mg
Iron0.2 mg
Magnesium33 mg
Phosphorus137 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C115 mg
Vitamin A24 mcg
Vitamin E0.4 mg
Vitamin K4.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate65 mcg
Choline18 mg
Caffeine0 mg
Water296 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 61. The excerpt below is the record exactly as published.
ORANGE WHIP — Miss Tena Bremner. Allow 1 quart of thick, rich cream to 6 oranges
Cook this with the app: pantry check, scaling, and the assistant.