Orange Whipped Cream

Name: Orange Whipped Cream
Ingredients: f pint cream; 5 oz. sugar; I gill orange juice; 2 tablespoonsful lemon juice; 8 leaves of gelatine (^ oz.); Orange peel rubbed on sugar

From German cookery for the English kitchen, 1906

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

1615Calories

15 gProtein

210 gCarbs

85 gFat

Full nutrition (34 nutrients)

Calories1615 kcal

Protein15 g

Carbohydrates210 g

Fiber19 g

Sugars152 g

Total Fat85 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol241 mg

Sodium71 mg

Potassium870 mg

Calcium452 mg

Iron1.7 mg

Magnesium70 mg

Phosphorus200 mg

Zinc1.1 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C294 mg

Vitamin A38 mcg

Vitamin E0.5 mg

Vitamin K5.6 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.8 mg

Folate98 mcg

Choline4.7 mg

Caffeine0 mg

Water405 g

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 77. The excerpt below is the record exactly as published.

Orange Whipped Cream.) f pint cream, I 5 oz. sugar. I gill orange juice. 2 tablespoonsful lemon juice. Orange peel rubbed on sugar. | 8 leaves of gelatine (^ oz.)

Cook this with the app: pantry check, scaling, and the assistant.