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Orange, Iced
From Cassell's dictionary of cookery, 1892
Serves 5
Time: about half an hour to dry.
Presented as published in 1892. 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
581Calories
7 gProtein
141 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories581 kcal
Protein6.6 g
Carbohydrates141 g
Fiber10 g
Sugars131 g
Total Fat2.7 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol74 mg
Sodium29 mg
Potassium811 mg
Calcium185 mg
Iron0.8 mg
Magnesium46 mg
Phosphorus100 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C230 mg
Vitamin A80 mcg
Vitamin E1 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate139 mcg
Choline95 mg
Caffeine0 mg
Water390 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1029. The excerpt below is the record exactly as published.
Orange, Iced. — Take ofB the rind, and carefully remove as much of the white as pos- sible without drawing the juice; if bruised, oranges are useless for this purpose. "Whisk the whites of two eggs to a froth, and then beat into it a pound of sugar, which should be of the best quality, and pounded; continue to beat for a quarter of an hour, when the oranges must be dipped singly into the egg and sugar mixture ; this is best effected by running a strong thread through each, by which they can be attached to a rod suspended across the oven. In a cool oven they should dry without . acquiring colour, and will resemble balls of ice. Time, about half an hour to dry. Sufiicient, half a pound of sugar to twelve oranges
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