Myrtle Orange Preserve or Home-Made Limes
From La cuisine creole, 1885
Use only a silver spoon in preparation.
Presented as published in 1885. 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
1831Calories
2 gProtein
473 gCarbs
2 gFat
Full nutrition (23 nutrients)
Calories1831 kcal
Protein1.6 g
Carbohydrates473 g
Fiber3.6 g
Sugars468 g
Total Fat1.7 g
Sodium21 mg
Potassium308 mg
Calcium82 mg
Iron0.8 mg
Magnesium21 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C106 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate45 mcg
Water156 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 86. The excerpt below is the record exactly as published.
YRTLE ORANGE PRESERVE^ OR HOME-MADE LIMES. Pluck the oranges before they turn yellow; they should be a rieh dark green ; eut a hole in the stem end and take out ail the white pulp and seeds ; serape them carefuUy, grate the rind so as to break the oil cells, and allow the strong oil to escape. Wash them and throw them into strong sait and water ; let them stay in it for three days, then soak them in fresh water three LA CUISINE CREOLE. 215 days. When you wish to préserve them you must boU them in clear water, slowly, in a brass kettle; cover them with a few orange leaves while boiling, which will green them, and boil until they are tender, then set them up to cool. Weigh as mueh sugar as you hâve oranges
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