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Crystallized Oranges and Lemons
From The national course in home economics, 1917
Serves 1
Care must be taken not to stir the syrup.
Presented as published in 1917. 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
774Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories774 kcal
Protein0 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.1 mg
Potassium6.4 mg
Calcium9.1 mg
Iron0.1 mg
Magnesium3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 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
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 294. The excerpt below is the record exactly as published.
CRYSTALLIZED ORANQES AND LEMONS. Boil together for one-half hour one cupful of granulated sugar and one of water. Dip the point of a skewer or darning needle in the syrup after it has been boiling the given time and then in water. If the thread formed breaks off brittle the syrup is done. Pare some oranges
Cook this with the app: pantry check, scaling, and the assistant.