vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Candied Oranges
From The Rural cook book, 1907
Serves 8
Do not stir the syrup at any stage.
Presented as published in 1907. 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
219Calories
0 gProtein
56 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories219 kcal
Protein0 g
Carbohydrates56 g
Fiber0 g
Sugars57 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.6 mg
Potassium1.2 mg
Calcium0.8 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.1 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
Water3.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 114. The excerpt below is the record exactly as published.
two tablespoon fuls of vinegar for each pound of sugar used. Boil until it begins to turn straw-colored. The instant this change of color shows lift the pan and set it in a pan of boiling water. Now take the sections of orange on a greased fork; dip them carefully in the syrup, and drop on waxed paper to dry. Lay the orange on the fork, never stick the fork through the skin. If the syrup begins to harden it may be heated again. Don't stir the syrup at any stage of the work, 153 THE RURAL COOK BOOK. and when dipping the orange do it gently, or the syrup will be spoiled, and for this reason it is not advisable lo use more than a pound of sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.