Tangerine Tubes
From Puddings and pastry à la mode, 1889
Lemon juice can substitute for orange juice.
Presented as published in 1889. 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
312Calories
16 gProtein
43 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories312 kcal
Protein16 g
Carbohydrates43 g
Fiber8.6 g
Sugars34 g
Total Fat9.9 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium142 mg
Potassium790 mg
Calcium200 mg
Iron2.1 mg
Magnesium48 mg
Phosphorus248 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C192 mg
Vitamin A200 mcg
Vitamin E1.7 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.1 mg
Folate155 mcg
Choline324 mg
Caffeine0 mg
Water389 g
As published
This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 25. The excerpt below is the record exactly as published.
Tangerine Tubes. Beat two eggs till they are white, add to them their weight in sifted sugar, the same of flour, the juice of two Tangerine oranges and half their peel grated
Cook this with the app: pantry check, scaling, and the assistant.