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Orange Granite
From Miss Parloa's kitchen companion, 1887
Serves 8
Be careful not to stir any more than is necessary, for the mixture should freeze coarse and icy. At the end of three hours add the oranges, and serve in glasses.
Presented as published in 1887. 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
602Calories
4 gProtein
151 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories602 kcal
Protein4.4 g
Carbohydrates151 g
Fiber7.8 g
Sugars126 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium270 mg
Potassium523 mg
Calcium185 mg
Iron8.3 mg
Magnesium34 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C144 mg
Vitamin A30 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate113 mcg
Choline26 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 363. The excerpt below is the record exactly as published.
Orange Granite. Put a quart of sugar and a quart of boiling water into a stew-pan, and set where they will boil rapidly for twenty minutes. Pare twelve large oranges
Cook this with the app: pantry check, scaling, and the assistant.