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Orangeade
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
573Calories
2 gProtein
144 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories573 kcal
Protein2.3 g
Carbohydrates144 g
Fiber0.3 g
Sugars136 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium9.4 mg
Potassium558 mg
Calcium37 mg
Iron0.3 mg
Magnesium34 mg
Phosphorus55 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C114 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate91 mcg
Choline5.1 mg
Caffeine0 mg
Water546 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 169. The excerpt below is the record exactly as published.
Orangeade DINNER Consomme Vanderbilt Salami. Pirn olas Striped bass, meuniere Leg of veal, au jus Spinach with egg Laurette potatoes Lettuce salad Raspberry meringue Demi tasse Poached eggs, Piedmontaise. Make a risotto, and place four poached eggs on top. Cover with cream sauce. Birds' nests (puff paste). Bake small patties as elsewhere described. Wash with thin royal icing, and sprinkle with plenty of shredded cocoanut. Set in oven to obtain a little color. Fill the center with jelly or marmalade, and place three or four blanched, almonds on top to represent the bird's eggs. Small egg-shaped candies may be used instead if desired. Lemonade. One quart of water, the juice of five lemons, and one-half pound of powdered sugar. Dissolve the sugar in the water, and then add the lemon juice. Strain, and cool on ice. Orangeade. One pint of water, one pint of orange juice, the juice of two lemons, and one-half pound of sugar
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