vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Crystallized Oranges
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
840Calories
5 gProtein
213 gCarbs
1 gFat
Full nutrition (23 nutrients)
Calories840 kcal
Protein4.8 g
Carbohydrates213 g
Fiber3.6 g
Sugars207 g
Total Fat0.9 g
Sodium18 mg
Potassium303 mg
Calcium79 mg
Iron0.7 mg
Magnesium20 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C106 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate45 mcg
Water182 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 209. The excerpt below is the record exactly as published.
Crystallized Oranges. Cut oranges crosswise in thick slices, remove the seed. Dip each slice separately in the beaten white of egg, and then in fine crystal- lized sugar. Dry on sieve in a cool oven. Serve with nuts, raisins . and after dinner coffee. . Peppermint Oreams. Two pints of granulated sugar, % teacup warm water, 2 drops or more of oil of peppermint, white of 1 egg
Cook this with the app: pantry check, scaling, and the assistant.