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Chartreuse of Candied Oranges
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Presented as published in 1885. 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
874Calories
0 gProtein
226 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories874 kcal
Protein0 g
Carbohydrates226 g
Fiber0 g
Sugars226 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium5.9 mg
Potassium11 mg
Calcium6.1 mg
Iron0.1 mg
Magnesium2.2 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2 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
Folate1 mcg
Choline0.3 mg
Caffeine0 mg
Water123 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 275. The excerpt below is the record exactly as published.
CHARTREUSE OF CANDIED ORANGES. Peel and quarter oranges enough to line the bottom and sides of a round tin jelly-mould ; lay the quarters upon a sieve, and place them on the shelf over the stove, or on the oven. 5l8 PRACTICAL AMERICAN COOKERY. door, where the white membrane which encloses the pulp will become quite dry ; this membrane must be entirely un^ broken, so that no juice can escape. While the oranges are drying, put over the fire in a sugar-boiler half a pound of loaf-sugar, a gill of water, and a teaspoonful of lemon-juice
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Cook this with the app: pantry check, scaling, and the assistant.