Orange Water Ice
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Dissolve gelatine in cold water enough to make one and one-half gallons.
Presented as published in 1894. 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
6003Calories
17 gProtein
1553 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories6003 kcal
Protein17 g
Carbohydrates1553 g
Fiber43 g
Sugars1500 g
Total Fat7 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium20 mg
Potassium3048 mg
Calcium668 mg
Iron3.9 mg
Magnesium172 mg
Phosphorus250 mg
Zinc1.3 mg
Copper0.9 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C925 mg
Vitamin A161 mcg
Vitamin E3 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.4 mg
Folate465 mcg
Choline136 mg
Caffeine0 mg
Water1517 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 19. The excerpt below is the record exactly as published.
Orange Water Ice. Eight oranges, three lemons, three pounds loaf sugar, one box gelatine
Cook this with the app: pantry check, scaling, and the assistant.