vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Ice Cream
From The Cook County cook book, 1912
Serves 5
Line a melon mould with the ice cream.
Presented as published in 1912. 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
701Calories
4 gProtein
95 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories701 kcal
Protein3.9 g
Carbohydrates95 g
Fiber0.3 g
Sugars89 g
Total Fat36 g
Saturated Fat20 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat0.3 g
Cholesterol170 mg
Sodium25 mg
Potassium294 mg
Calcium80 mg
Iron0.4 mg
Magnesium18 mg
Phosphorus100 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C35 mg
Vitamin A26 mcg
Vitamin E0.2 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate40 mcg
Choline56 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 384. The excerpt below is the record exactly as published.
ORANGE ICE CREAM.— 1 cup water, 1 cup heavy cream, Va, cup shredded candied orange peel. Boil 2 cups sugar 8 minutes and then add 2 cups orange juice. Scald 1 cup cream, add yolks of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.