Orangeade
From The "Queen" cookery books: Ices, 1902
Presented as published in 1902. 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
2670Calories
39 gProtein
632 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories2670 kcal
Protein39 g
Carbohydrates632 g
Fiber44 g
Sugars301 g
Total Fat11 g
Saturated Fat1.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat4 g
Cholesterol0 mg
Sodium4303 mg
Potassium2095 mg
Calcium1554 mg
Iron129 mg
Magnesium202 mg
Phosphorus398 mg
Zinc2.4 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C489 mg
Vitamin A81 mcg
Vitamin E1.8 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)2.9 mg
Niacin (B3)34 mg
Folate749 mcg
Choline120 mg
Caffeine0 mg
Water2340 g
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 64. The excerpt below is the record exactly as published.
Orangeade. — This can be made precisely as in the recipe for lemonade ; or, well wipe four oranges and two lemons, and slice them without peeling; lay these slices in a pan with half a pound of caster sugar
Cook this with the app: pantry check, scaling, and the assistant.