vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Ice Cream
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
644Calories
4 gProtein
31 gCarbs
56 gFat
Full nutrition (25 nutrients)
Calories644 kcal
Protein4.5 g
Carbohydrates31 g
Sugars22 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Cholesterol161 mg
Sodium32 mg
Potassium452 mg
Calcium111 mg
Iron0.1 mg
Magnesium26 mg
Phosphorus120 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin C50 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Niacin (B3)0.1 mg
Folate48 mcg
Water236 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 244. The excerpt below is the record exactly as published.
ORANGE ICE CREAM 1 cup heavy cream 2 cups orange juice 1 cup thin cream Sugar
Cook this with the app: pantry check, scaling, and the assistant.