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Orange Flowers Candied
From Fruit recipes, 1907
Serves 4
Presented as published in 1907. 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
49Calories
0 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories49 kcal
Protein0 g
Carbohydrates12 g
Fiber0 g
Sugars12 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium0.3 mg
Calcium0.1 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 88. The excerpt below is the record exactly as published.
ORANGE FLOWERS CANDIED The flowers may be placed at once in boiling water or, as sometimes preferred, soaked in cold water for twenty- four hours, this poured off and fresh, boiling water sub- stituted. Let the flowers boil a few minutes, then remove carefully and lightly pour over them cold water. Drain and place on cotton or linen cloth, sprinkling over them twice their weight of powdered sugar
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