Candied Orange and Lemon Peels
From Most for your money cookbook, 1938
Store in jars or tin boxes lined with paper.
Presented as published in 1938. 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
774Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories774 kcal
Protein0 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7005 mg
Potassium6.6 mg
Calcium9.9 mg
Iron0.2 mg
Magnesium2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 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
Water118 g
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 93. The excerpt below is the record exactly as published.
CANDIED ORANGE AND LEMON PEELS After juice has been reamed from oranges or lemons, tear out the membranes. Soak over night in water salted with i tablespoon of salt to the quart. Drop into fresh water and drain. With a spoon scrape off white inside, and cut with scissors into narrow strips. Mix yi cup of water with i cup sugar
Cook this with the app: pantry check, scaling, and the assistant.