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Orangeade
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Serve chilled.
Presented as published in 1898. 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
404Calories
5 gProtein
96 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories404 kcal
Protein5.4 g
Carbohydrates96 g
Fiber6.9 g
Sugars54 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium537 mg
Potassium390 mg
Calcium224 mg
Iron16 mg
Magnesium32 mg
Phosphorus58 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A20 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate118 mcg
Choline21 mg
Caffeine0 mg
Water348 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 294. The excerpt below is the record exactly as published.
Orangeade. — For one pint allow two oranges. Peel the rind from one as thinly as possible, slice both Oranges, removing the pips and all the white. Put them and the one rind in a jug with three lumps of sugar, and pour a pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.