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Orange-peel, Candied
From Cassell's dictionary of cookery, 1892
Serves 1
Time to prepare is a week.
Presented as published in 1892. 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
958Calories
2 gProtein
247 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories958 kcal
Protein1.6 g
Carbohydrates247 g
Fiber3.6 g
Sugars242 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9718 mg
Potassium305 mg
Calcium86 mg
Iron0.8 mg
Magnesium20 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A0 mcg
Vitamin E0 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
Folate45 mcg
Choline0 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1034. The excerpt below is the record exactly as published.
Orange-peel, Candied. — Divide the fruit into quarters lengthwise, and remove the pulp ; or, if preferred, take any pieces of orange rind which are not required, provided only that they are large enough. Throw them into salt and water sufficiently strong to bear an egg, and let them infuse for six days. Drain them well, throw them into cold water for an hour, and afterwards place them in a preserAong-pan with as much cold water as will cover them, and let them boil until they are so tender that they can be easily pierced with a fork or skewer. Drain them again, and boil them in a thin syrup, made in the proportion of a pint of water to half a pound of loaf sugar
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