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Candied Lemon
From Consult me, 1902
Serves 9
This recipe is for making candied lemon.
Presented as published in 1902. 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
634Calories
2 gProtein
167 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories634 kcal
Protein2 g
Carbohydrates167 g
Fiber5 g
Sugars155 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium6.6 mg
Potassium249 mg
Calcium49 mg
Iron1.1 mg
Magnesium15 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C94 mg
Vitamin A1.8 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate20 mcg
Choline9.1 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 106. The excerpt below is the record exactly as published.
CANDIED LEMON— Boil three pounds of loaf sugar in a pint of water, till candied ; then drop sixteen drops of essence of lemon
Cook this with the app: pantry check, scaling, and the assistant.