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Flavoring Sugar
From Miss Parloa's kitchen companion, 1887
Serves 5
Store flavored sugars in tightly corked bottles or self-sealing jars.
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
574Calories
6 gProtein
148 gCarbs
1 gFat
Full nutrition (29 nutrients)
Calories574 kcal
Protein6.5 g
Carbohydrates148 g
Fiber46 g
Sugars40 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium13 mg
Potassium917 mg
Calcium696 mg
Iron3.5 mg
Magnesium95 mg
Phosphorus91 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0 mg
Vitamin C588 mg
Vitamin A91 mcg
Vitamin E1.1 mg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.9 mg
Folate130 mcg
Water313 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 468. The excerpt below is the record exactly as published.
the thin yellow rind of twelve oranges. Spread this on a platter, and put in a warm, dry place to dry. When it is dry, which will be in about forty-eight hours, put half of it in a mortar with one cupful of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.