vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Crystallized Fruit
From Miss Parloa's kitchen companion, 1887
Serves 1
Any kind of fruit may be prepared in this manner.
Presented as published in 1887. 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
239Calories
13 gProtein
26 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories239 kcal
Protein13 g
Carbohydrates26 g
Fiber0 g
Sugars25 g
Total Fat9.6 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium143 mg
Potassium139 mg
Calcium57 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water106 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 366. The excerpt below is the record exactly as published.
Crystallized Fruit. Wipe bunches of grapes dry and clean, and pare sweet oranges and divide them into sections. Beat the whites of two eggs to a stiff froth, and beat two table-spoonfuls of cold water into this froth. Dip the fruit into it, and then roll it in granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.