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Orange Peel Candy
From The household (of the Detroit free press), 1886
Serves 3
This recipe is useful for any lemon, orange, or citron peel.
Presented as published in 1886. 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
582Calories
0 gProtein
151 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories582 kcal
Protein0 g
Carbohydrates151 g
Fiber0 g
Sugars151 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium7.8 mg
Calcium16 mg
Iron0.1 mg
Magnesium5.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0.1 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
Water473 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 396. The excerpt below is the record exactly as published.
a quart of the water in which they were boiled and a pound of sugar, and simmer the peels in it for half an hour, when they will look clear ; pour the peels and syrup in a bowl together to stand till the next day, when you must make as much syrup as will cover them, of the proportion of one pint of water
Cook this with the app: pantry check, scaling, and the assistant.