vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Orange Ice

Name: Orange Ice
Yield: 3 servings
Ingredients: two cups of boiling water; a cup and a half of granulated sugar; two cups of orange juice; the juice of a lemon; a teaspoonful and a half of orange extract

From The art of cookery, 1899

Serves 3

Presented as published in 1899. 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

586Calories

4 gProtein

142 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories586 kcal

Protein3.8 g

Carbohydrates142 g

Fiber1.7 g

Sugars114 g

Total Fat1.7 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium359 mg

Potassium348 mg

Calcium117 mg

Iron11 mg

Magnesium27 mg

Phosphorus53 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C50 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.7 mg

Folate90 mcg

Choline4.1 mg

Caffeine0 mg

Water274 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 119. The excerpt below is the record exactly as published.

Orange Ice. — To two cups of boiling water add a cup and a half of granulated sugar, boil five minutes, re- move from the fire, add two cups of orange juice, the juice of a lemon, and a teaspoonful and a half of orange extract

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