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Frozen Orange Whip
From Boston Cooking-School cook book, 1896
Serves 4
General Directions for Freezing, pp. 577, 578.
Presented as published in 1896. 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
624Calories
3 gProtein
61 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories624 kcal
Protein2.9 g
Carbohydrates61 g
Fiber1.1 g
Sugars56 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium25 mg
Potassium224 mg
Calcium92 mg
Iron0.1 mg
Magnesium13 mg
Phosphorus76 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A5 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate18 mcg
Choline3.8 mg
Caffeine0 mg
Water135 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 247. The excerpt below is the record exactly as published.
FROZEN ORANGE WHIP 1 cup sugar 14 cup orange juice 28 cup water 1 pint whipping cream Grated rind 2 oranges
Cook this with the app: pantry check, scaling, and the assistant.