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Orange Ice (Glace a V Orange)
From The Swedish, French, American cook book, 1918
Serves 6
Delicious served for luncheon or supper in glasses garnished with a maraschino cherry.
Presented as published in 1918. 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
283Calories
2 gProtein
73 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories283 kcal
Protein1.9 g
Carbohydrates73 g
Fiber4.8 g
Sugars67 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.9 mg
Potassium352 mg
Calcium84 mg
Iron0.3 mg
Magnesium22 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C105 mg
Vitamin A20 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate56 mcg
Choline16 mg
Caffeine0 mg
Water407 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 475. The excerpt below is the record exactly as published.
Orange Ice (Glace a V Orange) a la Ingeberg Six oranges, one lemon, six cups water, one and a half cups sugar
Cook this with the app: pantry check, scaling, and the assistant.