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Orange Whips

Name: Orange Whips
Yield: 3 servings
Ingredients: two or three eggs; half a box of gelatine; y2 lb. of sugar; the juice of six or eight oranges

From Harper's cook book encyclopædia, 1902

Serves 3

Presented as published in 1902. 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

522Calories

11 gProtein

118 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories522 kcal

Protein11 g

Carbohydrates118 g

Fiber8.6 g

Sugars109 g

Total Fat3.8 g

Saturated Fat1.1 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol124 mg

Sodium56 mg

Potassium700 mg

Calcium166 mg

Iron1 mg

Magnesium41 mg

Phosphorus118 mg

Zinc0.7 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0.7 mcg

Vitamin C192 mg

Vitamin A93 mcg

Vitamin E1 mg

Vitamin K0.1 mcg

Vitamin B60.3 mg

Vitamin B120.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1 mg

Folate125 mcg

Choline130 mg

Caffeine0 mg

Water338 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 232. The excerpt below is the record exactly as published.

Orange Whips. — Beat the whites of two or three eggs to a froth; dis- solve half a box of gelatine, y2 lb. of sugar, and the juice of six or eight oranges

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