Orange Ice

Name: Orange Ice
Ingredients: two quarts of pure juice; one pound and six ounces of loaf sugar; two quarts of pure cream; twelve ounces of sugar; one pound of fine salt; two pounds of pounded ice

From Jane Hamilton's recipes, 1909

Presented as published in 1909. 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

9483Calories

38 gProtein

862 gCarbs

670 gFat

Full nutrition (33 nutrients)

Calories9483 kcal

Protein38 g

Carbohydrates862 g

Fiber0 g

Sugars792 g

Total Fat670 g

Saturated Fat382 g

Monounsaturated Fat138 g

Polyunsaturated Fat0 g

Cholesterol1930 mg

Sodium176415 mg

Potassium1877 mg

Calcium1291 mg

Iron1.9 mg

Magnesium128 mg

Phosphorus1068 mg

Zinc4.7 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K45 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0 mg

Niacin (B3)1.1 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water1996 g

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 38. The excerpt below is the record exactly as published.

ORANGE ICE. To two quarts of pure juice put one pound and six ounces of loaf sugar. To make orange ice cream, to two quarts of pure cream put twelve ounces of sugar and sea- son it to the taste with extract of orange. The proper proportions for freezing is one pound of fine salt to two pounds of pounded ice

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