Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Meringue | not in our table | 0 |
| 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
- 1 tbsp cornstarch peel oranges
- 2 tbsp sugar
- 2 tbsp powdered sugar make a meringue
- 4 box gelatine 1 pt
- 4 eggs soak gelatine in the cold water 5 minutes
- 6 oranges dts
- 3 eggs 1 tbsp cornstarch peel oranges
Directions
i ce sugar 14 ¢ boiling water 4 box gelatine 1 pt. orange juice 14 ¢ cold water Whites 4 eggs
Soak gelatine in the cold water 5 minutes and dissolve in the boiling water. Add sugar and stir until dissolved and cooled; then add the orange juice. Place in a dish of ice water until it thickens; then beat in the whites of eggs which have been whipped to a stiff froth. Beat with a Dover egg beater until smooth. Turn into a mold and place on ice.
ORANGE CUSTARD. 5 or 6 oranges dts) malik 1 e sugar 3 eggs 1 tbsp cornstarch Peel oranges and cut into small pieces, taking out the white pulp. Place in a pudding dish covered with 1 ¢ sugar. Make a custard of the milk and yolks of eggs, adding 2 tbsp sugar and the cornstarch dissolved in a little cold milk. When cool, pour this over the oranges. With the egg whites and 2 tbsp powdered sugar make a meringue and spread on pudding. Place in oven to brown or serve without browning.