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Orange and Lemon Ices

Name: Orange and Lemon Ices
Yield: 4 servings
Ingredients: the rind of three oranges; a little more than a pint of water; a pound of sugar; one pint of orange or lemon juice; the whites of four eggs

From The new home cook book, 1896

Serves 4

Presented as published in 1896. 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

632Calories

8 gProtein

143 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories632 kcal

Protein8.4 g

Carbohydrates143 g

Fiber3.6 g

Sugars136 g

Total Fat5.4 g

Saturated Fat1.6 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium78 mg

Potassium536 mg

Calcium100 mg

Iron1.2 mg

Magnesium35 mg

Phosphorus139 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C113 mg

Vitamin A97 mcg

Vitamin E1 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.8 mg

Folate87 mcg

Choline166 mg

Caffeine0 mg

Water381 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new home cook book (1896), page 100. The excerpt below is the record exactly as published.

ANGE A]^D LEMON ICES. The rind of three oranges grated and steeped a few moments in a little more than a pint of water; strain one pint of this on a pound of sugar and then add one pint of orange or lemon iuice; pour in the freezer, and when half frozen add the whites of four eggs

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