Orange Paste
From An old-world recipe book, 1908
Presented as published in 1908. 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
2000Calories
5 gProtein
515 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories2000 kcal
Protein5.1 g
Carbohydrates515 g
Fiber13 g
Sugars503 g
Total Fat2.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.5 mg
Potassium986 mg
Calcium221 mg
Iron0.8 mg
Magnesium55 mg
Phosphorus76 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C287 mg
Vitamin A59 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate162 mcg
Choline45 mg
Caffeine0 mg
Water469 g
As published
This recipe was extracted from An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 6. The excerpt below is the record exactly as published.
Orange Paste Lay Oranges in water three or four days, then boil them till they are tender, cut them in halves and take out all the pulp. To every pound of peel well pounded add a pound of Sugar
Cook this with the app: pantry check, scaling, and the assistant.