Aunt Robbie's Uncle Harry's Oranges
From The Aunts' Cook Book, 1922
Wine used is a home-made deep red Concord wine.
Presented as published in 1922. 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
1646Calories
0 gProtein
404 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1646 kcal
Protein0.1 g
Carbohydrates404 g
Fiber0 g
Sugars402 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium126 mg
Calcium19 mg
Iron0.6 mg
Magnesium16 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.2 mcg
Choline5.9 mg
Caffeine0 mg
Water279 g
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 17. The excerpt below is the record exactly as published.
Aunt Robbie's 'Uncle Harry's Oranges' Pare oranges and loosen pulp from inner skins that divide partitions but leave each orange in one piece so that it appears like a whole orange. Make syrup of 2 cups sugar 3^ cup water Eggs and Entrees 55 Boil 5 minutes. When cold add red vegetable coloring matter and ]/^ cup of wine.
Cook this with the app: pantry check, scaling, and the assistant.