vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Oranges with Custard
From Fruit recipes, 1907
Serves 6
Presented as published in 1907. 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
169Calories
7 gProtein
25 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories169 kcal
Protein7.5 g
Carbohydrates25 g
Fiber4.3 g
Sugars21 g
Total Fat5.2 g
Saturated Fat2.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol103 mg
Sodium66 mg
Potassium482 mg
Calcium186 mg
Iron0.6 mg
Magnesium31 mg
Phosphorus157 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C96 mg
Vitamin A86 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate66 mcg
Choline103 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 92. The excerpt below is the record exactly as published.
ORANGES WITH CUSTARD (So-called Soufflé ) Peel, halve, core, and slice six oranges, placing a layer in the bottom of a glass dish. Over this sprinkle sugar thickly, then repeat process until all the orange has been used, then let stand for two hours. Make a soft-boiled custard of the yolks of three eggs beaten into a pint of boiling milk
Cook this with the app: pantry check, scaling, and the assistant.