Candied Grape Fruit Peel
From Carolina cookery from Quaker kitchens, 1924
—Mrs. H. A. White.
Presented as published in 1924. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium37387 mg
Potassium27 mg
Calcium80 mg
Iron0.3 mg
Magnesium20 mg
Phosphorus0 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 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 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1891 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 35. The excerpt below is the record exactly as published.
CANDIED GRAPE FRUIT PEEL Soak grape fruit rinds in salt water in proportion of 1-3 cup salt to 2 qts. water for 24 hours or more. Drain, rinse in cold water and set to cook in a fresh supply of water. Cook from 4 to 6 hours slowly on back of stove or in fireless cooker until very tender. Cut in strips and cook in a syrup of sugar equal in weight to the peel and half its weight in water
Cook this with the app: pantry check, scaling, and the assistant.