Orange Ice
From Cooking in the elementary schools, January, 1922, 1922
Presented as published in 1922. 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
1418Calories
4 gProtein
358 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories1418 kcal
Protein4.4 g
Carbohydrates358 g
Fiber0.4 g
Sugars344 g
Total Fat3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium33 mg
Potassium1044 mg
Calcium85 mg
Iron0.6 mg
Magnesium69 mg
Phosphorus103 mg
Zinc0.2 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 Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 9. The excerpt below is the record exactly as published.
ORANGE ICE 4 c. water ll^ c. sugar 2 c. orange juice %' c. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.