vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Orange Ice
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
527Calories
7 gProtein
125 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories527 kcal
Protein6.9 g
Carbohydrates125 g
Fiber6.3 g
Sugars92 g
Total Fat2.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.6 g
Cholesterol46 mg
Sodium410 mg
Potassium380 mg
Calcium193 mg
Iron12 mg
Magnesium30 mg
Phosphorus67 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C96 mg
Vitamin A36 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.5 mg
Folate109 mcg
Choline55 mg
Caffeine0 mg
Water303 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 43. The excerpt below is the record exactly as published.
Orange Ice Take the juice of four oranges and one lemon, or one large cup of the juice; pour three large cups of boiling water on one and a half cups of sugar. Add one tablespoon of gelatine and stir until dissolved. Beat the yolk of one egg
Cook this with the app: pantry check, scaling, and the assistant.