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Orange Ice
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
451Calories
1 gProtein
115 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories451 kcal
Protein1.1 g
Carbohydrates115 g
Fiber0.4 g
Sugars111 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium8.6 mg
Potassium258 mg
Calcium25 mg
Iron0.2 mg
Magnesium17 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C47 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
Folate40 mcg
Choline1.4 mg
Caffeine0 mg
Water371 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 240. The excerpt below is the record exactly as published.
ORANGE ICE 4 cups water 2 cups sugar Grated rind of 2 oranges 2 cups orange juice 14 cup lemon juice
Cook this with the app: pantry check, scaling, and the assistant.