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Orange Paste
From The household cook book, 1902
Serves 5
Lemon Paste can be made the same way, but do not use any of the juice.
Presented as published in 1902. 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
787Calories
2 gProtein
203 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories787 kcal
Protein1.6 g
Carbohydrates203 g
Fiber4 g
Sugars196 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.6 mg
Potassium302 mg
Calcium79 mg
Iron0.3 mg
Magnesium20 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A22 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate61 mcg
Choline15 mg
Water155 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 371. The excerpt below is the record exactly as published.
ORANGE PASTE. — Press the juice out of 5 Seville oranges, and boil them until the rinds are very soft indeed; with a thin wooden or silver spoon scoop out all the pulp, and pound the rinds as fine as possible in a mortar with |- the extracted juice. Rub it all through a hair sieve, and simmer on the fire until it becomes like marmalade. Empty it out, weigh it, and allow 2 lbs. sugar for 1 lb. pulp
Cook this with the app: pantry check, scaling, and the assistant.