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ORANGE ICE
From The new Kentucky home cook book, 1884
Serves 12
Mrs. Geo. Hunter
Presented as published in 1884. 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
551Calories
2 gProtein
143 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories551 kcal
Protein2.2 g
Carbohydrates143 g
Fiber5.7 g
Sugars135 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.9 mg
Potassium399 mg
Calcium91 mg
Iron0.5 mg
Magnesium24 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C122 mg
Vitamin A20 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate60 mcg
Choline18 mg
Caffeine0 mg
Water358 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 154. The excerpt below is the record exactly as published.
ORANGE ICE. Take the juice and fine pulp of one dozen oranges, the juice and pulp of one-half dozen lemons, and a little of the grated rind to color, but not enough to make it taste; add enough water to make one- half gallon all together, and three and one-half pints of sugar
Cook this with the app: pantry check, scaling, and the assistant.