Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Sweet Orange | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- a small piece of butter
- six sweet oranges
- one pineapple
- one large cocoanut
- two cocoanuts
- six lemons
- twelve oranges
- one fine
Directions
MRS. W. H. SIBLEY.
Take good, tart apples, slice them without paring into a pie-tin, sprinkle sugar over them, put in a small piece of butter and a little water and bake until tender.
MRS. B. S. SPEED, RUSHVILLE, ILL.
Six sweet oranges, peeled and sliced, one pineapple, peeled and sliced, and one large cocoanut, grated. Place alternate lay- ers of orange and pineapple, with grated cocoanut between, and sprinkle pulverized sugar over each layer. This is delicious.
MRS. W. S. PRITCHABD.
Two cocoanuts, six lemons and six oranges; pare and slice the lemons and oranges and grate the cocoanut; place layers of or- ange and lemon alternately with cocoanut, and sprinkle powdered sugar over each layer.
214 FRUITS, JELLIES, PRESERVES.
MR. C. E. CHASE.
Peel twelve oranges and slice them thin; grate one fine, large cocoanut; put in a glass dish alternate layers of orange and coca- nut, and sprinkle sugar over each layer.