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Candied Orange-Peel
From Around-the-world cook book, 1913
Serves 3
Presented as published in 1913. 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
460Calories
3 gProtein
118 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories460 kcal
Protein3.4 g
Carbohydrates118 g
Fiber8.6 g
Sugars109 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.1 mg
Potassium654 mg
Calcium147 mg
Iron0.4 mg
Magnesium37 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C192 mg
Vitamin A40 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate108 mcg
Choline30 mg
Caffeine0 mg
Water391 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 93. The excerpt below is the record exactly as published.
Granulated sugar, 1 pound, Water, 2 cups. Put a quart of fine large chestnuts into a frying-pan and roast, then skin them, and stick a wooden tooth-pick into each one. The chestnuts should not be allowed to brown. Boil the sugar with 2 cups of water, to the candying sta^e, and then dip each nut into it. Stick the ends of the little skewers in a dish of brown sugar, to drain and harden. CANDIED ORANGE-PEEL Oranges, 6, Granulated sugar, i/^ pound, Water, 1 cup, Brandy.
Cook this with the app: pantry check, scaling, and the assistant.