vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Ice Cream
From The complete cook book, 1900
Serves 5
Presented as published in 1900. 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
665Calories
13 gProtein
92 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories665 kcal
Protein13 g
Carbohydrates92 g
Fiber0 g
Sugars88 g
Total Fat29 g
Saturated Fat15 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol369 mg
Sodium125 mg
Potassium251 mg
Calcium143 mg
Iron1.5 mg
Magnesium21 mg
Phosphorus242 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A304 mcg
Vitamin E1.4 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.1 mg
Folate40 mcg
Choline251 mg
Caffeine0 mg
Water213 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 122. The excerpt below is the record exactly as published.
ORANGE ICE CEEAM. Peel and squeeze the juice from six oranges, strata out the seeds and put it, with the peel, into a saucepan. Add one pint of water, two cups of sugar and the beaten whites of four eggs. Mix carefully and place over a slow fire, or it will curdle. Strain it, and when cold add the beaten yolks of four eggs. Return it to the fire until the eggs are cooked, then take it o& and stir it until cold. Pour this custard into a freezer, and when it begins to freeze add one pint of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.