Orange Ice
From French dishes for American tables, 1886
Strawberry and raspberry ice are prepared in the same manner.
Presented as published in 1886. 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
2441Calories
25 gProtein
631 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories2441 kcal
Protein25 g
Carbohydrates631 g
Fiber63 g
Sugars551 g
Total Fat4.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium40 mg
Potassium4478 mg
Calcium1000 mg
Iron4.7 mg
Magnesium258 mg
Phosphorus366 mg
Zinc1.8 mg
Copper1.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1361 mg
Vitamin A242 mcg
Vitamin E4.5 mg
Vitamin K0 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.5 mg
Folate692 mcg
Choline202 mg
Caffeine0 mg
Water3176 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 95. The excerpt below is the record exactly as published.
Orange Ice. Put a quart of water in a saucepan on the fire, with three quarters of a pound of sugar, which boil ten minutes, remove from the fire and allow it to become cold. Take the juice of a dozen oranges and four lemons
Cook this with the app: pantry check, scaling, and the assistant.