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Italian Orange Ice Cream

Name: Italian Orange Ice Cream
Yield: 7 servings
Ingredients: one pint of the best cream; twelve ounces of pulverized sugar; the juice of six oranges; rind of three grated; the yolks of eight eggs; extract of orange, one teaspoonful

From Twentieth century home cook book, 1905

Serves 7

Presented as published in 1905. 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

609Calories

11 gProtein

79 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories609 kcal

Protein11 g

Carbohydrates79 g

Fiber5.6 g

Sugars70 g

Total Fat30 g

Saturated Fat15 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol281 mg

Sodium95 mg

Potassium564 mg

Calcium166 mg

Iron1.3 mg

Magnesium34 mg

Phosphorus184 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.1 mcg

Vitamin C123 mg

Vitamin A117 mcg

Vitamin E1 mg

Vitamin K1.8 mcg

Vitamin B60.3 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.7 mg

Folate96 mcg

Choline187 mg

Caffeine0 mg

Water284 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 118. The excerpt below is the record exactly as published.

ITALIAN ORANGE ICE CREAM. To one pint of the best cream add twelve ounces of pulverized sugar, the juice of six oranges, rind of three grated, and put in a muslin bag, soaked in the orange juice after it has been strained ; squeeze the bag often, giving color to the juice. Add the j'olks of eight eggs well beaten; extract of orange, one teaspoonful

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