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Orange Ice
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
1 gProtein
128 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories503 kcal
Protein1.2 g
Carbohydrates128 g
Fiber0.4 g
Sugars124 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium8.9 mg
Potassium274 mg
Calcium26 mg
Iron0.2 mg
Magnesium18 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate43 mcg
Choline2.2 mg
Caffeine0 mg
Water385 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 112. The excerpt below is the record exactly as published.
Orange Ice. 4 cups water. 2 cups orange juice. 21/4 cups sugar. Grated rind 2 oranges. % cup lemon juice
Cook this with the app: pantry check, scaling, and the assistant.