Oranges Chantilly

Name: Oranges Chantilly
Ingredients: the whites of two eggs; a pint of double cream; a cup of orange pulp; the pulp of two lemons; half a cup of powdered sugar

From Pan-Pacific cook book, 1915

Chill all ingredients before combining.

Presented as published in 1915. 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

2551Calories

25 gProtein

224 gCarbs

178 gFat

Full nutrition (34 nutrients)

Calories2551 kcal

Protein25 g

Carbohydrates224 g

Fiber6.2 g

Sugars103 g

Total Fat178 g

Saturated Fat99 g

Monounsaturated Fat39 g

Polyunsaturated Fat2.6 g

Omega-30 g

Cholesterol854 mg

Sodium312 mg

Potassium2098 mg

Calcium762 mg

Iron3.7 mg

Magnesium62 mg

Phosphorus712 mg

Zinc2.6 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C792 mg

Vitamin A162 mcg

Vitamin E2.2 mg

Vitamin K12 mcg

Vitamin B60.5 mg

Vitamin B120.9 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.6 mg

Folate154 mcg

Choline304 mg

Caffeine0 mg

Water682 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 78. The excerpt below is the record exactly as published.

ORANGES CHANTILLY— FRENCH Strain the whites of two eggs into a pint of double cream and beat until stiff, adding by degrees a cup of orange pulp, the pulp of two lemons and half a cup of powdered sugar

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