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Orange Ice
From Original White House Cookbook, 1887
Serves 4
See Lemon Ice.
Presented as published in 1887. 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
281Calories
3 gProtein
70 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories281 kcal
Protein3.5 g
Carbohydrates70 g
Fiber7.1 g
Sugars53 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium143 mg
Potassium508 mg
Calcium154 mg
Iron4.3 mg
Magnesium33 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C144 mg
Vitamin A30 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate97 mcg
Choline24 mg
Caffeine0 mg
Water548 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 243. The excerpt below is the record exactly as published.
half a pint of boiling water, add this to the strained mixture and freeze. Add a tablespoonful of gelatine to one gill of water ; let it stand twenty minutes and add half a pint of boiling water ; stir until dissolved and add four ounces of powdered sugar, the strained juice of six oranges and cold water enough to make a full quart in all
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