Orange Ice
From The Common sense recipe book, 1898
Presented as published in 1898. 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
2690Calories
8 gProtein
695 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories2690 kcal
Protein7.9 g
Carbohydrates695 g
Fiber20 g
Sugars672 g
Total Fat3.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium8 mg
Potassium1453 mg
Calcium320 mg
Iron1.6 mg
Magnesium82 mg
Phosphorus117 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C436 mg
Vitamin A80 mcg
Vitamin E1.4 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate227 mcg
Choline66 mg
Caffeine0 mg
Water714 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 65. The excerpt below is the record exactly as published.
ORANGE ICE. To four oranges and a lemon allow a pint and a half of clari- fied sugar or a pint of simple syrup; rub the rinds of the oranges with a few lumps of sugar, carefully avoiding the white portion underneath the yellow, and use these lumps in preparing the clarified sugar; add the juice of the oranges and the lemon to the sugar, and freeze as usual; when the ice is nearly frozen mix into it very thoroughly the well-beaten whites of two eggs and two ounces of sugar; then finish freezing; set aside to ripen and harden. CEE Rye ax To a quart of clarified sugar allow a- quart of cherries, ~ Pit and mash the cherries, and mash a dozen of the kernels to a paste; add the paste to the cherries, strain all through a muslin bag, stir the juice into the clarified sugar, and freeze. ‘When properly frozen, add the whites of two eggs, well beaten with two ounces of sugar; mix thoroughly, and set the ice away until required to serve. HRPRERVESCENP IMPERIAL WATER: Let one ounce-of créam-of tarter; half a pound of loatsugar, one lemon
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