vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orangeade
From Recipes for the million, 1891
Serves 1
Presented as published in 1891. 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
446Calories
7 gProtein
101 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories446 kcal
Protein7.5 g
Carbohydrates101 g
Fiber5.2 g
Sugars25 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1075 mg
Potassium129 mg
Calcium304 mg
Iron32 mg
Magnesium29 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate128 mcg
Choline12 mg
Caffeine0 mg
Water409 g
As published
This recipe was extracted from Recipes for the million (1891), page 157. The excerpt below is the record exactly as published.
ORANGEADE. — Cut some oranges in halves, squeeze out the juice, and pour boiling water on half the peel, covering it close. Make a thick syrup by boiling sugar in water, skim it, and mix it with the juice and the infusion of peel, adding as much water as will make a rich sherbet
Cook this with the app: pantry check, scaling, and the assistant.