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Orange Ice
From The Institute cook book, 1913
Serves 5
Presented as published in 1913. 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
445Calories
3 gProtein
115 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories445 kcal
Protein2.7 g
Carbohydrates115 g
Fiber6.7 g
Sugars103 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.8 mg
Potassium477 mg
Calcium125 mg
Iron0.6 mg
Magnesium33 mg
Phosphorus64 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C170 mg
Vitamin A31 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate90 mcg
Choline23 mg
Caffeine0 mg
Water441 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 89. The excerpt below is the record exactly as published.
ORANGE ICE 2 cups sugar Juice of 5 or 6 oranges 1 quart water Juice of 2 lemons Grated rind of 2 oranges
Cook this with the app: pantry check, scaling, and the assistant.