Granito all’ Orciata
From The "Queen" cookery books: Ices, 1902
In Italy, half almonds and half melon seeds can be used for a different flavor.
Presented as published in 1902. 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
1109Calories
30 gProtein
43 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories1109 kcal
Protein30 g
Carbohydrates43 g
Fiber18 g
Sugars19 g
Total Fat71 g
Saturated Fat5.4 g
Monounsaturated Fat45 g
Polyunsaturated Fat17 g
Omega-30 g
Cholesterol0 mg
Sodium10 mg
Potassium1187 mg
Calcium392 mg
Iron5.4 mg
Magnesium395 mg
Phosphorus688 mg
Zinc4.5 mg
Copper1.5 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E36 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)5.6 mg
Folate62 mcg
Choline74 mg
Caffeine0 mg
Water59 g
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 24. The excerpt below is the record exactly as published.
granito all’ orciata. For this 54 ICES. prepare some almond milk by pounding together some sweet Jordan almonds with a very few bitter ones, say 4oz. of sweet to one {not loz.) bitter one, and pour on to this half a pint of boiling milk, cover the basin, and allow it to infuse for half an hour, then wring or tammy it through a cloth ; this is pure almond milk; mix this with an equal quantity of the light syrup, and freeze as before. A very few drops of vanilla, lemon, or other essence
Cook this with the app: pantry check, scaling, and the assistant.