Corbeilles a la Peg Woffington
From À la mode cookery, 1902
Use red brochettes for handles.
Presented as published in 1902. 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
2254Calories
10 gProtein
579 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories2254 kcal
Protein10 g
Carbohydrates579 g
Fiber26 g
Sugars554 g
Total Fat2.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium12 mg
Potassium1966 mg
Calcium444 mg
Iron1.3 mg
Magnesium112 mg
Phosphorus151 mg
Zinc0.8 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C575 mg
Vitamin A119 mcg
Vitamin E1.9 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3 mg
Folate324 mcg
Choline91 mg
Caffeine0 mg
Water1174 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 58. The excerpt below is the record exactly as published.
Corbeilles a la Peg Woffington Take six oranges, remove all peel and pith, divide the oranges into sections. Place these on a sieve and let them dry in the warm. Take a pound of loaf sugar and put it into half a pint of water
Cook this with the app: pantry check, scaling, and the assistant.