Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup sugar
- 2 cups sugar
- 2 cups orange juice
- 4 cup lemon juice
- 10 good-sized stalks of mint
- 2 lemons
- 1 orange
- 6 oranges
- lemon juice
Directions
Boil together 1 qt. water and 1 cup sugar for five minutes ; re- laove the leaves from 10 good-sized stalks of mint; wash carefully; chop fine ; then pound them to a pulp ; work gradually into the hot syrup ; cool ; strain ; add the juice of 2 lemons and freeze. If fresh mint is not available use enough of Royces' extract of spearmint to produce desired flavor. Mrs. A. R. Blood.
ORANGE ICE NO. I.
1 qt. water, 2 cups sugar, 2 cups orange juice, ^,4 cup lemon juice ; boil water, sugar and grated rind of 1 orange for five min- utes ; cool ; add orange and lemon juice ; strain through cheese cloth and freeze. Mrs. Hiram Jacobs.
ORANGE ICE NO. II.
6 oranges, the grated rind of 3, juice of 2 lemons, 1 pt. sugar dissolved in 1 pt. cold water; mix and freeze same as ice cream.
Mrs. C. A. Bettis.