Orange Ice
From Blue Ribbon and Pure Gold cook book, 1905
Presented as published in 1905. 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
1805Calories
4 gProtein
458 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories1805 kcal
Protein4.4 g
Carbohydrates458 g
Fiber0.4 g
Sugars444 g
Total Fat3.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium34 mg
Potassium1046 mg
Calcium86 mg
Iron0.6 mg
Magnesium69 mg
Phosphorus103 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C198 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate168 mcg
Choline6.3 mg
Caffeine0 mg
Water1496 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 63. The excerpt below is the record exactly as published.
Orange Ice—4 cups water, 2 cups sugar, 2 cups orange juice, z cup lemon juice, grated rind of 2 oranges
Cook this with the app: pantry check, scaling, and the assistant.