Orange Ice

Name: Orange Ice
Yield: 10 servings
Ingredients: the juice of twelve oranges; that of two lemons; the rind of only one orange; the beaten whites of six eggs; a gallon of water; a pound and a half of white sugar

From Virginia Cookery-book, 1884

Serves 10

Use sour oranges for best flavor.

Presented as published in 1884. 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

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 100. The excerpt below is the record exactly as published.

the juice of twelve oranges add that of two lemons, and grate in the rind of only one orange ; add the beaten whites of six eggs, a gallon of water, and a pound and a half of white sugar

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