vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Cream Ice
From The thorough good cook, 1895
Serves 6
Presented as published in 1895. 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
503Calories
19 gProtein
79 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories503 kcal
Protein19 g
Carbohydrates79 g
Fiber7.2 g
Sugars72 g
Total Fat14 g
Saturated Fat5.4 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol387 mg
Sodium189 mg
Potassium865 mg
Calcium326 mg
Iron2.1 mg
Magnesium57 mg
Phosphorus363 mg
Zinc2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3.2 mcg
Vitamin C160 mg
Vitamin A232 mcg
Vitamin E1.7 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B121.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1 mg
Folate137 mcg
Choline341 mg
Caffeine0 mg
Water444 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 235. The excerpt below is the record exactly as published.
Orange Cream Ice. Proceed precisely as in the last, but using the rind and juice of ten oranges instead of six lemons, as there directed. ICES AND DBINKS. 447 5. Pineapple Cream Ice. Procure a rather small pineapple, take off the rind (which reserve), and cut the apple into pieces an inch in length and about the thickness of a quill; place them in a sugar-pan with half a pound of sugar and half a pint of water; set upon the fire and reduce to a thickish syrup. Have ready a pint and a half of milk on the fire, into which, when boil- ing, throw the rind of the pineapple ; cover it over and let it mfuse ten minutes. In another stewpan have the yolks of twelve eggs
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