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Orange Ice
From Fruit recipes, 1907
Serves 6
Can be made without the peel for a simple orangeade.
Presented as published in 1907. 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
588Calories
4 gProtein
147 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories588 kcal
Protein4.2 g
Carbohydrates147 g
Fiber6.1 g
Sugars117 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium360 mg
Potassium371 mg
Calcium175 mg
Iron11 mg
Magnesium28 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A20 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate97 mcg
Choline19 mg
Caffeine0 mg
Water324 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 92. The excerpt below is the record exactly as published.
ORANGE ICE Peel six sweet oranges and steep the rind in a quart of boiling water for twenty minutes. In another vessel cook into a syrup the juice of the oranges and of one lemon, with a pint and a half of sugar and teacup of water
Cook this with the app: pantry check, scaling, and the assistant.