Orange Ice
From Canadian cook book, 1924
Presented as published in 1924. 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
1960Calories
7 gProtein
497 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories1960 kcal
Protein7.5 g
Carbohydrates497 g
Fiber7.4 g
Sugars474 g
Total Fat3.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium66 mg
Potassium1580 mg
Calcium237 mg
Iron1.8 mg
Magnesium104 mg
Phosphorus181 mg
Zinc0.6 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C387 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate245 mcg
Choline3.2 mg
Caffeine0 mg
Water1750 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 84. The excerpt below is the record exactly as published.
ORANGE ICE. 4 c. water. 2 c. sugar. Grated rind of 2 oranges. 2 c. orange juice. 14. c. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.