vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Iced Cream of Orange
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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
665Calories
10 gProtein
66 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories665 kcal
Protein10 g
Carbohydrates66 g
Fiber6.5 g
Sugars54 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.1 g
Cholesterol121 mg
Sodium24 mg
Potassium603 mg
Calcium180 mg
Iron0.3 mg
Magnesium34 mg
Phosphorus105 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C144 mg
Vitamin A30 mcg
Vitamin E0.5 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate81 mcg
Choline23 mg
Caffeine0 mg
Water346 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 267. The excerpt below is the record exactly as published.
Iced Cream of Orange. Six oranges, white of four eggs, four ounces sugar, and one pint cream
Cook this with the app: pantry check, scaling, and the assistant.