Orange Ice

Name: Orange Ice
Ingredients: 1 teaspoon gelatin; 2 cups sugar; 1 tablespoon jello; 2 cups orange juice; xk cup cold water; rA cup lemon juice; 4 cups hot water; Grated rind of 2 oranges

From The Chapel Hill cook book, 1935

Mrs. D. D. Carroll.

Presented as published in 1935. 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

1800Calories

7 gProtein

454 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories1800 kcal

Protein6.5 g

Carbohydrates454 g

Fiber0.2 g

Sugars443 g

Total Fat3.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium41 mg

Potassium982 mg

Calcium85 mg

Iron0.6 mg

Magnesium66 mg

Phosphorus100 mg

Zinc0.2 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C174 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate156 mcg

Choline4.2 mg

Caffeine0 mg

Water1498 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 28. The excerpt below is the record exactly as published.

ORANGE ICE 1 teaspoon gelatin or 2 cups sugar 1 tablespoon jello 2 cups orange juice xk cup cold water rA cup lemon juice 4 cups hot water Grated rind of 2 oranges

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