vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Peel, To Candy
From Cassell's dictionary of cookery, 1892
Serves 3
Store in a cool, dry place.
Presented as published in 1892. 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
592Calories
0 gProtein
154 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories592 kcal
Protein0.4 g
Carbohydrates154 g
Fiber0.9 g
Sugars152 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium52 mg
Calcium20 mg
Iron0.3 mg
Magnesium6.3 mg
Phosphorus5.3 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.3 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 mg
Folate3.7 mcg
Choline1.7 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 832. The excerpt below is the record exactly as published.
Leinon Peel, To Candy. — Choose sound fresh lemons, cut them into quarters length- wise, remove the pulp entirely, and put the rind into salt and water for three days, and afterwards into cold water for a day. Boil them in fresh cold water until they are tender. Drain them, and cover them Avith their syrup, made in the proportion of a pound of sugar to every quart of water
Cook this with the app: pantry check, scaling, and the assistant.