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Crystallized Oranges
From The Times cook book, no. 2, 1905
Serves 4
Presented as published in 1905. 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
21Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories21 kcal
Protein0.4 g
Carbohydrates5.3 g
Fiber1.1 g
Sugars4.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2425 mg
Potassium82 mg
Calcium20 mg
Iron0.1 mg
Magnesium4.6 mg
Phosphorus6.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline3.8 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 135. The excerpt below is the record exactly as published.
CRYSTALLIZED ORANGES. Emilia Lundberg, 2400 South Flower street- Take oranges not quite ripe, cut off the yel- low rind; cut a hole where the stem haa been, sufficiently large to take out all the inside. Be careful not to change the form of the orange. When they are clean inside and outside, cover them with water and salt for twenty-four hours
Cook this with the app: pantry check, scaling, and the assistant.