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Candied Orange Peel
From The farm cook & rule book, 1923
Serves 6
This candied peel makes delicious flavoring for many cakes.
Presented as published in 1923. 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
145Calories
0 gProtein
37 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories145 kcal
Protein0.2 g
Carbohydrates37 g
Fiber1.7 g
Sugars33 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium35 mg
Calcium26 mg
Iron0.1 mg
Magnesium3.6 mg
Phosphorus3.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C22 mg
Vitamin A3.4 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.8 mcg
Water12 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 31. The excerpt below is the record exactly as published.
Candied Orange Peel Cut the orange peel in long one-fourth inch wide strips, using the kitchen scissors for this purpose. Place in a saucepan, add a little cold water and bring to the boiling point. Drain off the liquid and add cold water and repeat the process of boiling and draining three times in all. After draining oS the liquid the third time, measure the orange peel and to every cupful add 1 cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.