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Orange Chips
From The Times cook book, no. 2, 1905
Serves 1
Presented as published in 1905. 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
181Calories
2 gProtein
46 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories181 kcal
Protein1.7 g
Carbohydrates46 g
Fiber4.3 g
Sugars42 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1 mg
Potassium327 mg
Calcium73 mg
Iron0.2 mg
Magnesium18 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A20 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate54 mcg
Choline15 mg
Caffeine0 mg
Water181 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 136. The excerpt below is the record exactly as published.
ORANGE CHIPS. Emilia Lund- berg, 2400 South Flower street, Los Angeles, Cal. — Cut the oranges in quarters and care- fully squeeze all juice through a sieve. Soak the peel 5n water, and the next day boil it till tender; drain. Slice the peel, put it to the juice; weigh as much sugar
Cook this with the app: pantry check, scaling, and the assistant.