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Candied Orange or Lemon Peel

Name: Candied Orange or Lemon Peel
Yield: 1 servings
Ingredients: half a pound of sugar; a cupful of water for each pound of peel

From Temperance cook book, 1887

Serves 1

Presented as published in 1887. 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

873Calories

0 gProtein

226 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories873 kcal

Protein0 g

Carbohydrates226 g

Fiber0 g

Sugars226 g

Total Fat0.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium9.4 mg

Potassium6.9 mg

Calcium9.4 mg

Iron0.1 mg

Magnesium3 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

Water236 g

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 137. The excerpt below is the record exactly as published.

CANDIED ORANGE OR LEMON PEEL. Boil the rinds from thick skin oranges or lemons, in plenty of water, until tender, and the bitterness is out; change the water once or twice, if necessary. Clarify half a pound of sugar with a cupful of water for each pound of peel

Cook this with the app: pantry check, scaling, and the assistant.