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Green or Small Yellow Oranges
From The art of German cooking and baking, 1922
Serves 20
On the twelfth day pour off the sugar water and boil it until it gets thick.
Presented as published in 1922. 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
516Calories
5 gProtein
131 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories516 kcal
Protein5.1 g
Carbohydrates131 g
Fiber13 g
Sugars118 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.7 mg
Potassium979 mg
Calcium217 mg
Iron0.6 mg
Magnesium54 mg
Phosphorus76 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C287 mg
Vitamin A59 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate162 mcg
Choline45 mg
Caffeine0 mg
Water470 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 165. The excerpt below is the record exactly as published.
GREEN OR SMALL YELLOW ORANGES. 60 small oranges 3 lbs. of sugar % qt. of water
Cook this with the app: pantry check, scaling, and the assistant.