vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Copper Orange Ice
From The new practical housekeeping, 1890
Serves 6
Strawberries or slices of pineapples can be gently stirred in just before serving.
Presented as published in 1890. 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
574Calories
2 gProtein
145 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories574 kcal
Protein1.7 g
Carbohydrates145 g
Fiber0.1 g
Sugars142 g
Total Fat1.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium21 mg
Potassium172 mg
Calcium21 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C35 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate30 mcg
Choline27 mg
Caffeine0 mg
Water335 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 313. The excerpt below is the record exactly as published.
opJier Orange Ice — ^Make a syrup of three ]pints water and one qufurt sugar ; when cool add two gills lemon jmce and three of orange juice ; freeze and when half frozen add white of one egg, beat- en well with tablespoon sugar
Cook this with the app: pantry check, scaling, and the assistant.