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Frozen Oranges
From Kirmess cook book, 1907
Serves 3
Presented as published in 1907. 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
365Calories
5 gProtein
93 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories365 kcal
Protein4.7 g
Carbohydrates93 g
Fiber12 g
Sugars80 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium43 mg
Potassium893 mg
Calcium200 mg
Iron0.6 mg
Magnesium50 mg
Phosphorus69 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C255 mg
Vitamin A53 mcg
Vitamin E0.9 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate144 mcg
Choline41 mg
Caffeine0 mg
Water424 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 170. The excerpt below is the record exactly as published.
FROZEN ORANGES. Tested. In eight even-sized smooth oranges cut an inch wide round hole on the stem side. Take out the pulp with the small end of a teaspoon. Soak the skins in cold water, drain, and scrape the inside smoothly without in- juring the peel. Cut candied fruits, such as citron, an- gelica, raisins, orange peel, etc
Cook this with the app: pantry check, scaling, and the assistant.