Candied Orange Peel
From A laboratory manual of foods and cookery, 1916
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
1113Calories
7 gProtein
285 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1113 kcal
Protein6.8 g
Carbohydrates285 g
Fiber17 g
Sugars268 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium5.6 mg
Potassium1308 mg
Calcium294 mg
Iron0.8 mg
Magnesium74 mg
Phosphorus101 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C383 mg
Vitamin A79 mcg
Vitamin E1.3 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate216 mcg
Choline60 mg
Caffeine0 mg
Water743 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 116. The excerpt below is the record exactly as published.
Candied Orange Peel Wipe 4 oranges and remove peel in quarters. Put peel in sauce- pan, cover with cold water, bring to boiling point and then simmer until soft. Drain and scrape off ^ of the white portion. Cut in 294 LABORATORY MANUAL OF FOODS AND COOKERY thin strips. Boil i c. sugar and ^ c. water
Cook this with the app: pantry check, scaling, and the assistant.