Tangerine Water Ice
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
906Calories
6 gProtein
227 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories906 kcal
Protein6.4 g
Carbohydrates227 g
Fiber0 g
Sugars226 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium9.3 mg
Calcium16 mg
Iron0.1 mg
Magnesium5.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water525 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 76. The excerpt below is the record exactly as published.
TANGERINE WATER ICE. Glace aux Tangerines. 0 Tangerine oranges. 1 pint water. ^ lb. loaf sugar. 2 egg whites. Pub some of the lumps of sugar on the rinds of the tangerines. Boil all the sugar to a syrup in the water for about 10 minutes. AVhen cold, add the strained juice of the tangerines. Whisk the egg whites stiffly, add them to the mixture, and freeze. DAINTY DINNERS AND DISHES 138 VANILLA ICE CREAM. Creme Glacee a la Vanille. 2 eggs. ; }j pint milk or almond milk. ^ lb. loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.