Orange Ice
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
1889Calories
6 gProtein
480 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories1889 kcal
Protein6.1 g
Carbohydrates480 g
Fiber4.7 g
Sugars461 g
Total Fat3.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium34 mg
Potassium1372 mg
Calcium158 mg
Iron0.8 mg
Magnesium87 mg
Phosphorus129 mg
Zinc0.4 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C294 mg
Vitamin A20 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate222 mcg
Choline21 mg
Caffeine0 mg
Water1652 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 39. The excerpt below is the record exactly as published.
ORANGE ICE. 1 qt. water. Grated rind 2 oranges. 2c. sugar. 2c. orange juice. + ce. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.