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Orange Ice Cream

Name: Orange Ice Cream
Yield: 5 servings
Ingredients: each quart of new milk and cream; rinds of three oranges; a half-tablespoon of gelatine

From Fruit recipes, 1907

Serves 5

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

722Calories

6 gProtein

20 gCarbs

70 gFat

Full nutrition (33 nutrients)

Calories722 kcal

Protein5.6 g

Carbohydrates20 g

Fiber2.6 g

Sugars10 g

Total Fat70 g

Saturated Fat40 g

Monounsaturated Fat14 g

Polyunsaturated Fat0 g

Cholesterol201 mg

Sodium42 mg

Potassium385 mg

Calcium163 mg

Iron0.1 mg

Magnesium23 mg

Phosphorus127 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C57 mg

Vitamin A12 mcg

Vitamin E0.2 mg

Vitamin K4.7 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate33 mcg

Choline9.4 mg

Caffeine0 mg

Water207 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 92. The excerpt below is the record exactly as published.

ORANGE ICE CREAM For each quart of new milk and cream (equal parts) grate or cut fine the rinds of three oranges, simmering them in a pint of water till reduced to one-half pint, then strain. When cool add to the milk and cream. Use one heaping cup of sugar to each quart of liquid. If preferred, make the custard given in Introductory Recipes, adding to it the grated rind of three oranges for each quart of custard. A half-tablespoon of gelatine

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