Iced Orange Toddy

Name: Iced Orange Toddy
Ingredients: 1 ounce of powdered sugar; 2 fluid ounces of orange juice; 4 ounces of ice in small pieces; a piece of yellow lemon peel; 2 drops of Langdale’s essence of orange; 2 or 3 fluid ounces of old Scotch or Irish whisky

From English and French cookery, 1890

Refreshing drink.

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

437Calories

4 gProtein

77 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories437 kcal

Protein3.8 g

Carbohydrates77 g

Fiber7.2 g

Sugars64 g

Total Fat0.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium37 mg

Potassium713 mg

Calcium164 mg

Iron1.3 mg

Magnesium46 mg

Phosphorus97 mg

Zinc0.4 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C232 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.6 mg

Folate108 mcg

Choline0 mg

Caffeine0 mg

Alcohol19 g

Water517 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 102. The excerpt below is the record exactly as published.

ced. Orange Toddy. — Dissolve 1 ounce of powdered sugar in 2 fluid ounces of orange juice ; add 4 ounces of ice in small pieces ; put in a piece of yellow lemon peel, with 2 drops of Langdale’s essence of orange, and pour over the mixture 2 or 3 fluid ounces of old Scotch or Irish whisky

Cook this with the app: pantry check, scaling, and the assistant.