Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 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
- one pint of juice
- a cup of water
- six oranges having fine skins
- one-third from the end of each orange
- two lemons
Directions
Baked Apples.
Pare and core tart apples, bake in a little water. Place in a dish, fill the centres with jelly, and on the top of each apple place a meringue. Put apples in a moderate oven for six or eight minutes. Serve very cold.
MKS. KATHBRINE CHAPMAN.
Jellied Apple.
Fill a quart bowl with thinly sliced apples, in layers, with sugar, add half a cup of water, cover with a saucer weighted. Bake slowly three hours. Let stand until cold. Turn out into a dish, and serve with cream.
Jj. H. J.
Stewed Figs with Cream.
Look over and wash some pulled figs. Cover with boiling water and cook quickly until the figs are tender. Remove the figs and cook the water to a syrup. Add the juice of an orange or of half of a lemon. When the figs are thoroughly cold, heap them in the center of a dish. Garnish with a circle of whipped cream around the base.
MISS E. M. BAILEY.
Oranges, French Style.
Six oranges having fine skins. Cut away one-third from the end of each orange ; with a spoon remove all the pulp. Cut the edges of the hemispheres in small Vandykes. Put the skins in cold water until ready to serve. Press the juice from the pulp. There should be one pint of juice. Add the juice of two lemons and