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Orange Ice
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
514Calories
3 gProtein
133 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories514 kcal
Protein2.8 g
Carbohydrates133 g
Fiber7.2 g
Sugars124 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.7 mg
Potassium507 mg
Calcium115 mg
Iron0.6 mg
Magnesium30 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C154 mg
Vitamin A27 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate78 mcg
Choline23 mg
Caffeine0 mg
Water410 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 180. The excerpt below is the record exactly as published.
Orange Ice. Four cups of water, 2 cups of granulated sugar, 2 cups of orange juice, % cup of lemon juice, the grated rind of 2 lemons or oranges. Boil water and sugar 20 minutes; add fruit juice and rind; cool, strain and freeze. 298 KENTUCKY RSCEIPT BOOK. BaBpberry Sherbet. Take 1 gallon of water and add to it 3 pints of grantdated sugar, boil to a syrup. Let get cool, add juice of 10 lemons and juice of 2 quarts of pink raspberries that have been strained, then freeze. Apricot Ice. Take more than a quart of water and sweeten to taste. Let come to boiling point, then let cool. Add 1 can of apricots that have been well mashed. Orange Ice. Take 1 quart of water and add to it 1% pints of granulated sugar. Boil to a syrup; when cold add the juice of 8 oranges and juice of 3 lemons
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