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Orange Ice

Name: Orange Ice
Yield: 1 servings
Ingredients: one dozen good sized oranges; one lemon; one pound of sugar; one quart of water; a tablespoonful of gelatine; the white of one egg

From How we cook in Tennessee .., 1906

Serves 1

Serves one dozen people; orange peels can be used as cups.

Presented as published in 1906. 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

2889Calories

35 gProtein

716 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories2889 kcal

Protein35 g

Carbohydrates716 g

Fiber55 g

Sugars657 g

Total Fat9.1 g

Saturated Fat1.9 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol186 mg

Sodium122 mg

Potassium4136 mg

Calcium955 mg

Iron4 mg

Magnesium243 mg

Phosphorus421 mg

Zinc2.3 mg

Copper1.3 mg

Manganese0.6 mg

Vitamin D1 mcg

Vitamin C1202 mg

Vitamin A319 mcg

Vitamin E4.6 mg

Vitamin K0.2 mcg

Vitamin B61.5 mg

Vitamin B120.4 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.1 mg

Niacin (B3)6.2 mg

Folate685 mcg

Choline337 mg

Caffeine0 mg

Water2949 g

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 133. The excerpt below is the record exactly as published.

Orange Ice. — Squeeze the juice from one dozen good sized oranges and one lemon ; the juice should be strained. Add one pound of sugar to one quart of water, and boil five minutes; skim and set aside to cool. When cool add the orange juice and a tablespoonful of gelatine, that has been soaked and dissolved. Turn the whole into the freezer and freeze until it is pretty stiff. Then beat the white of one egg

Cook this with the app: pantry check, scaling, and the assistant.