Orange Ice Cream

Name: Orange Ice Cream
Ingredients: 1 pint cream; 2 lemons; 1 pint milk; 4 ege whites; 6 oranges; 2 cups sugar

From The Wilson cook book, 1941

Presented as published in 1941. 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

4079Calories

51 gProtein

590 gCarbs

186 gFat

Full nutrition (34 nutrients)

Calories4079 kcal

Protein51 g

Carbohydrates590 g

Fiber32 g

Sugars531 g

Total Fat186 g

Saturated Fat105 g

Monounsaturated Fat38 g

Polyunsaturated Fat1 g

Omega-30.1 g

Cholesterol541 mg

Sodium290 mg

Potassium3424 mg

Calcium1374 mg

Iron2.5 mg

Magnesium211 mg

Phosphorus942 mg

Zinc4 mg

Copper0.6 mg

Manganese0.3 mg

Vitamin D4.7 mcg

Vitamin C681 mg

Vitamin A277 mcg

Vitamin E2.5 mg

Vitamin K11 mcg

Vitamin B61.3 mg

Vitamin B122.6 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)4 mg

Folate346 mcg

Choline188 mg

Caffeine0 mg

Water1921 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 31. The excerpt below is the record exactly as published.

Orange Ice Cream 1 pint cream 2 lemons 1 pint milk 4 ege whites 6 oranges 2 cups sugar

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