vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Oranges Bewitched
From The housewife's referee, 1898
Serves 4
The pulp of the oranges can be used to make jelly with lemon juice.
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
674Calories
5 gProtein
86 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories674 kcal
Protein4.9 g
Carbohydrates86 g
Fiber1.6 g
Sugars53 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol60 mg
Sodium27 mg
Potassium249 mg
Calcium67 mg
Iron0.5 mg
Magnesium18 mg
Phosphorus50 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A0.9 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate8.1 mcg
Choline6 mg
Caffeine24 mg
Water183 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 146. The excerpt below is the record exactly as published.
Oranges Bewitched. — Soak half an ounce of gelatine in a teaspoonf ul of milk for half an hour ; then put it into a milk SWEETS 211 saucepan with half a pint of cream. Stir till the gelatine is melted, then sweeten to taste. Pour equal portions of the cream into four cups and flavour one with raspberry syrup, another with essence of coffee, a third with some essence of lemon, and the fourth with vanilla, and colour red with carmine colouring
Cook this with the app: pantry check, scaling, and the assistant.