Oranoadade
From The blue ribbon cook book, 1904
Presented as published in 1904. 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
472Calories
2 gProtein
121 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories472 kcal
Protein1.6 g
Carbohydrates121 g
Fiber3.6 g
Sugars116 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium25 mg
Potassium303 mg
Calcium86 mg
Iron0.6 mg
Magnesium22 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate45 mcg
Choline0 mg
Caffeine0 mg
Water422 g
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 36. The excerpt below is the record exactly as published.
Juice of 1 orange. 1} tablespoonfuls of syrup. 2 tablespoonfuls of crushed ice. Make a syrup by boiling eight minutes one cup of water and half a cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.