Orange Caramel
From One hundred choice recipes and business directory of Kannapolis, N.C., 1928
Mrs. C. Kennedy Turner.
Presented as published in 1928. 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
701Calories
10 gProtein
178 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories701 kcal
Protein10 g
Carbohydrates178 g
Fiber26 g
Sugars151 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium4.1 mg
Potassium1957 mg
Calcium436 mg
Iron1.1 mg
Magnesium109 mg
Phosphorus151 mg
Zinc0.8 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C575 mg
Vitamin A119 mcg
Vitamin E1.9 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3 mg
Folate324 mcg
Choline91 mg
Caffeine0 mg
Water1056 g
As published
This recipe was extracted from One hundred choice recipes and business directory of Kannapolis, N.C. (1928) by Woman's Club of Kannapolis (N.C.), page 5. The excerpt below is the record exactly as published.
Orange Caramel Pare 6 oranges, removing membrance with peel and cut cross- wise in slices. Put %4 eup of sugar and % cup of water
Cook this with the app: pantry check, scaling, and the assistant.