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Oranges, Moulded
From Cassell's dictionary of cookery, 1892
Serves 1
This dish is pretty but difficult to prepare.
Presented as published in 1892. 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
755Calories
6 gProtein
180 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories755 kcal
Protein5.9 g
Carbohydrates180 g
Fiber13 g
Sugars166 g
Total Fat6.6 g
Saturated Fat3.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Cholesterol19 mg
Sodium4.5 mg
Potassium1017 mg
Calcium244 mg
Iron0.6 mg
Magnesium58 mg
Phosphorus98 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C287 mg
Vitamin A106 mcg
Vitamin E1.1 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate163 mcg
Choline50 mg
Caffeine0 mg
Water528 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1041. The excerpt below is the record exactly as published.
Oranges, Moulded (a pretty supper dish). — This dish, though very pretty, is rather dif- ficult to prepare. Peel three or four large oranges, being careful not to break the thin slan which divides them. Oil a small plain mould MOULDED OriANGES. thoroughly. Boil a quarter of a pound of loaf sugar in three table-spoonfuls of water to crack- ling height, dip the edges of the orange-sections into this, arrange them in layers round the sides only of the mould, and fasten them to- gether with the sugar. 'V\Tien they are firm, turn them on a dish, and fill the centre with whipped cream
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Cook this with the app: pantry check, scaling, and the assistant.