Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- quarter pound of sugar
- one pint of boiling water
- four tablespoonfuls of cornstarch
- one quart of ripe peaches
- half pint of sugar
- one quart of cream
- a quart of water
- a cup of sugar
- six oranges
- six eggs
- one put the beaten whites
- two good sized oranges
- two large lemons
- two eggs
- three
- one box of gelatine in cold water
- one nutmeg
Directions
The juice of six oranges, quarter pound of sugar, one pint of boiling water and six eggs. Beat the yolks, add sugar, or- ange juice and water. Stir over boiling water until it thick- ens. When cool, put into glasses, and on each one put the beaten whites, sweetened and flavored with a little grated rind.
Mrs. Fred Walton. ORANGE EEOAT.
Take two good sized oranges, remove the rind and slice thin in a glass dish, covering each layer thickly with sugar ; then set in a cool place over night. In the morning take a quart of water and squeeze in the juice of two large lemons; strain ; add a cup of sugar, then let it come to a boil, and stir in slowly four tablespoonfuls of cornstarch, previously moist- ened with water. Let it boil until clear like starch, then pour it over the oranges and set away to cool. Before serving for dinner, take the whites of two eggs and beat to a stiff froth and sweeten with pulverized sugar and spread it over the top and place here and there a thin slice of red jelly. It must be served with table cream for sauce.
Dr. Harriet Welch, San Francisco. ORANGES WITH TRANSPARENT JEEEY.
Half a dozen oranges ; make a hole at the top with a circular tin cutter about half an inch in diameter. Remove all the pulp and loose pith with a small spoon. Soak the oranges in cold water for one hour ; rinse in cold water and drain on a cloth. Put them in a deep pan and surround with ice. Fill three with bright, pink jelly, and the rest with white. When the jelly is firm, wipe the oranges and cut into quarters. Serve them on a glass stand.
Mrs. Stephen M. White. PEACH CREAM.
Mash one quart of ripe peaches ; add half pint of sugar. Beat together and set on ice. Dissolve one box of gelatine in cold water; whip one quart of cream ; grate one nutmeg. Mix gela- tine and cream with the peaches, stir thoroughly, pour in a mold and pack in ice for one hour.
Mrs. C M. Sanders.
158 LANDMARKS CLUB COOK BOOK.