Orange Conserves
From The way to the heart, 1905
This makes a delicious seasoning for cake and cake sauce.
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
1921Calories
3 gProtein
497 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1921 kcal
Protein2.7 g
Carbohydrates497 g
Fiber19 g
Sugars453 g
Total Fat1.8 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium13 mg
Potassium392 mg
Calcium298 mg
Iron1.7 mg
Magnesium42 mg
Phosphorus38 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C245 mg
Vitamin A38 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate54 mcg
Choline0 mg
Caffeine0 mg
Water249 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 15. The excerpt below is the record exactly as published.
Orange Conserves. Cut the peel in long, thin strips and stew in water until all bitterness has disappeared, changing the water several times. Drain and throw in cold water while you prepare a syrup. Allow I pound of sugar to every pound of peel before it has been cooked. Add i gill of water
Cook this with the app: pantry check, scaling, and the assistant.