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Candied Grapefruit Peel
From Mary Jane's cook book, 1916
Serves 1
Pack in preserve glasses to keep soft.
Presented as published in 1916. 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
782Calories
0 gProtein
202 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories782 kcal
Protein0.2 g
Carbohydrates202 g
Fiber0.3 g
Sugars203 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.4 mg
Potassium42 mg
Calcium7.4 mg
Iron0.1 mg
Magnesium3.6 mg
Phosphorus2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C8.3 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.5 mcg
Choline1.9 mg
Caffeine0 mg
Water101 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 32. The excerpt below is the record exactly as published.
CANDIED GRAPEFRUIT PEEL. Soak grapefruit rind in cold salted water for 48 hours, chang- ing water 2 or 3 times. Put on in cold water to boil, changing water twice, till a straw can easily penetrate. Remove from fire, drain and when cool cut into strips. Make a syrup of 1 cup of sugar and 1-3 cup of water
Cook this with the app: pantry check, scaling, and the assistant.