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Frozen Oranges
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 8
Presented as published in 1902. 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
85Calories
2 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories85 kcal
Protein1.7 g
Carbohydrates21 g
Fiber4.3 g
Sugars17 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium326 mg
Calcium72 mg
Iron0.2 mg
Magnesium18 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A20 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate54 mcg
Choline15 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 181. The excerpt below is the record exactly as published.
Frosen Oranges 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 scrdpe the inside smoothly without injuring the peel. Cut candied fruits such as citron, angelica, raisins, orango peel, etc, in small pieces and soak in maraschino
Cook this with the app: pantry check, scaling, and the assistant.