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Nectarines, Candied
From Cassell's dictionary of cookery, 1892
Serves 2
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
525Calories
2 gProtein
134 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories525 kcal
Protein2.4 g
Carbohydrates134 g
Fiber3.4 g
Sugars131 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium32 mg
Potassium300 mg
Calcium7.4 mg
Iron0.7 mg
Magnesium21 mg
Phosphorus59 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.6 mg
Vitamin A48 mcg
Vitamin E1.4 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate14 mcg
Choline0 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 990. The excerpt below is the record exactly as published.
Nectarines, Candied. — Gather the nec- tarines when perfectly sound and not over- ripe. Weigh them carefully, rub them mth a soft cloth, split them in halves, and take out the stones ; boil half their weight of sugar with a quarter of a pint of water
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