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Orange Chips
From Cassell's dictionary of cookery, 1892
Serves 4
Time required is a week or more.
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
765Calories
2 gProtein
198 gCarbs
1 gFat
Full nutrition (29 nutrients)
Calories765 kcal
Protein1.7 g
Carbohydrates198 g
Fiber12 g
Sugars170 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.1 mg
Potassium244 mg
Calcium184 mg
Iron1 mg
Magnesium25 mg
Phosphorus24 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin C154 mg
Vitamin A24 mcg
Vitamin E0.3 mg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate34 mcg
Water82 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1026. The excerpt below is the record exactly as published.
Orange Chips. — Take the rinds of some large oranges. Cut into quarters, and weigh them. Boil them in water until they are so tender that they can be easily pierced with a fork, drain them well, and spread them in the sun or before the fii'e to dry. Take one pound and a half of sugar
Cook this with the app: pantry check, scaling, and the assistant.