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Candied Orange Peel
From The household cook book, 1902
Serves 1
Can be used instead of raisins in cake.
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
949Calories
3 gProtein
245 gCarbs
1 gFat
Full nutrition (29 nutrients)
Calories949 kcal
Protein2.7 g
Carbohydrates245 g
Fiber19 g
Sugars201 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.4 mg
Potassium386 mg
Calcium292 mg
Iron1.5 mg
Magnesium40 mg
Phosphorus38 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin C245 mg
Vitamin A38 mcg
Vitamin E0.5 mg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate54 mcg
Water131 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 342. The excerpt below is the record exactly as published.
Use thick peel and cut it in thin strips, then boil it, frequently changing the water until there is no bitter taste in the water (don't be alarmed at the amount of boiling required); drain thoroughly, then put in a kettle with sugar only, in proportion of 1 cup to the peel of a dozen oranges
Cook this with the app: pantry check, scaling, and the assistant.