vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Oranges A La Norvegienne
From A guide to modern cookery, 1909
Serves 2
Presented as published in 1909. 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
379Calories
5 gProtein
57 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories379 kcal
Protein5.3 g
Carbohydrates57 g
Fiber2.2 g
Sugars8.4 g
Total Fat15 g
Saturated Fat3.8 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat4 g
Cholesterol63 mg
Sodium290 mg
Potassium241 mg
Calcium54 mg
Iron1.3 mg
Magnesium17 mg
Phosphorus62 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C52 mg
Vitamin A61 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate57 mcg
Choline7.6 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 427. The excerpt below is the record exactly as published.
ORANGES A LA NORWEGIENNE Cut a slice of peel from the top of each of the oranges, and empty them by means of a spoon. Three-parts fill the emptied peels with orange or tangerine ice, in accordance with the fruit 748 GUIDE TO MODERN COOKERY under treatment, and cover the ice with Italian meringue
Cook this with the app: pantry check, scaling, and the assistant.