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Iced Orange Juice
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Presented as published in 1907. 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
458Calories
1 gProtein
117 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories458 kcal
Protein1.2 g
Carbohydrates117 g
Fiber0.2 g
Sugars112 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium5.3 mg
Potassium292 mg
Calcium20 mg
Iron0.2 mg
Magnesium18 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate48 mcg
Choline3.2 mg
Caffeine0 mg
Water284 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 126. The excerpt below is the record exactly as published.
ICED ORANGE JUICE. Mix half pint orange juice with a gill of lemon juice and sweeten with syrup made by boiling a cup of sugar and small cup of water together. Fill the glasses with cracked ice
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