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Candied Orange Rinds
From The home cook book, 1905
Serves 1
Presented as published in 1905. 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 (33 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
Sodium9.2 mg
Potassium386 mg
Calcium294 mg
Iron1.5 mg
Magnesium41 mg
Phosphorus38 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C245 mg
Vitamin A38 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate54 mcg
Choline0 mg
Caffeine0 mg
Water190 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 181. The excerpt below is the record exactly as published.
CANDIED ORANGE RINDS Orange rinds left from breakfast you may convert into a dainty confection. Cut them in strips, carefully removing the bitter white part. Boil them in hot water till quite tender. To a cup of sugar add four tablespoons of water
Cook this with the app: pantry check, scaling, and the assistant.