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Oranges a la Savarin

Name: Oranges a la Savarin
Yield: 2 servings
Ingredients: three oranges; three eggs; four heaping tablespoons sugar; four heaping tablespoons flour; four tablespoons melted butter; one teaspoon Royal baking powder; one tablespoon brandy

From The Swedish, French, American cook book, 1918

Serves 2

Garnish with quarters of unpeeled oranges.

Presented as published in 1918. 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

598Calories

14 gProtein

70 gCarbs

30 gFat

Full nutrition (35 nutrients)

Calories598 kcal

Protein14 g

Carbohydrates70 g

Fiber6.5 g

Sugars51 g

Total Fat30 g

Saturated Fat16 g

Monounsaturated Fat9.1 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol337 mg

Sodium285 mg

Potassium621 mg

Calcium323 mg

Iron2.7 mg

Magnesium42 mg

Phosphorus430 mg

Zinc1.3 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D1.5 mcg

Vitamin C144 mg

Vitamin A334 mcg

Vitamin E1.9 mg

Vitamin K2.1 mcg

Vitamin B60.3 mg

Vitamin B120.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.9 mg

Folate142 mcg

Choline248 mg

Caffeine0 mg

Alcohol2.3 g

Water302 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 560. The excerpt below is the record exactly as published.

ranges ) a la Savarin Take three oranges, three eggs, four heaping tablespoons sugar, four heaping tablespoons flour, four tablespoons melted butter, one teaspoon Royal baking powder, one tablespoon brandy

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