Orange Ice Cream

Name: Orange Ice Cream
Ingredients: one quart of cream; one pint of sugar; the grated rind of one lemon; one orange; the juice of six large oranges

From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895

Presented as published in 1895. 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

5270Calories

29 gProtein

564 gCarbs

336 gFat

Full nutrition (33 nutrients)

Calories5270 kcal

Protein29 g

Carbohydrates564 g

Fiber26 g

Sugars502 g

Total Fat336 g

Saturated Fat191 g

Monounsaturated Fat69 g

Polyunsaturated Fat0.3 g

Cholesterol965 mg

Sodium197 mg

Potassium2871 mg

Calcium1009 mg

Iron1.3 mg

Magnesium165 mg

Phosphorus685 mg

Zinc2.9 mg

Copper0.5 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C575 mg

Vitamin A119 mcg

Vitamin E1.9 mg

Vitamin K22 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.6 mg

Folate324 mcg

Choline91 mg

Caffeine0 mg

Water1482 g

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 72. The excerpt below is the record exactly as published.

Orange Ice Cream. To one quart of cream, allow one pint of sugar, " a pint is a pound the world around ** is the old adage; the grated rind of one lemon and one orange, (only the outside, remembering the white is bitter) and the juice of six large oranges

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