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Frankford Preserved Oranges
From The Blue grass cook book, 1904
Serves 10
Presented as published in 1904. 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
371Calories
0 gProtein
96 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories371 kcal
Protein0.4 g
Carbohydrates96 g
Fiber1.1 g
Sugars95 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.9 mg
Potassium84 mg
Calcium19 mg
Iron0.1 mg
Magnesium4.8 mg
Phosphorus6.4 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
Water39 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 80. The excerpt below is the record exactly as published.
FRANKFORD PRESERVED ORANGES Mrs. Francis McCormick Remove the outside skin as thin as possible with a sharp knife and boil the oranges in water till they can be pierced with a straw. Make a small hole and take out each seed with the handle of a teaspoon. Add sugar to the water — 2 pounds of sugar to 1 pound of fruit
Cook this with the app: pantry check, scaling, and the assistant.