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Candied Orange Peel
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
291Calories
0 gProtein
75 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories291 kcal
Protein0 g
Carbohydrates75 g
Fiber0 g
Sugars75 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.3 mg
Potassium1.7 mg
Calcium1.3 mg
Iron0 mg
Magnesium0.4 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
Water20 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 208. The excerpt below is the record exactly as published.
Oandied Orange Peel. Dip oranges in hot water, wipe with a soft cloth, then rub with lump sugar to extract the oil. Roll sugar fine and set aside, peel the oranges and put the skins into boiling water, and cook until tender ; change water twice ; drain well, cut into strips, weigh and allow 1 pound of sugar to 1 pound of peel and % cup of water
Cook this with the app: pantry check, scaling, and the assistant.