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Molded Oranges
From The national course in home economics, 1917
Serves 1
It takes twelve minutes to boil the sugar.
Presented as published in 1917. 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
510Calories
1 gProtein
132 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories510 kcal
Protein1.4 g
Carbohydrates132 g
Fiber3.3 g
Sugars126 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4 mg
Potassium252 mg
Calcium67 mg
Iron0.3 mg
Magnesium17 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A18 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate51 mcg
Choline13 mg
Caffeine0 mg
Water173 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 292. The excerpt below is the record exactly as published.
MOLDED ORANGES. Peel three or four large oranges, being careful not to break the thin skin which divides them. Oil a small mold thoroughly. Boil a quarter of a pound of loaf sugar in three tablespoonfuls of water
Cook this with the app: pantry check, scaling, and the assistant.