Orange Ice Cream

Name: Orange Ice Cream
Ingredients: a pint of cream; eight ounces of sugar; the grated rind of an orange; another pint of cream

From My best 250 recipes, 1907

The flavoring of the orange is in the rind.

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

4087Calories

19 gProtein

261 gCarbs

334 gFat

Full nutrition (23 nutrients)

Calories4087 kcal

Protein19 g

Carbohydrates261 g

Sugars226 g

Total Fat334 g

Saturated Fat191 g

Monounsaturated Fat69 g

Cholesterol965 mg

Sodium195 mg

Potassium912 mg

Calcium576 mg

Iron0.1 mg

Magnesium57 mg

Phosphorus534 mg

Zinc2.1 mg

Copper0 mg

Manganese0 mg

Vitamin K22 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Niacin (B3)0.6 mg

Water544 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 24. The excerpt below is the record exactly as published.

ORANGE ICE CREAM Put the grated rind of an orange in a pint of cream, add eight ounces of sugar, stir in a double boiler until the sugar is dissolved; when cold add another pint of cream

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