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Orange Preserve
From The Times cook book, no. 2, 1905
Serves 6
This method has been used successfully for eleven years.
Presented as published in 1905. 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
30Calories
0 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein0.3 g
Carbohydrates7.7 g
Fiber0.7 g
Sugars7 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.2 mg
Potassium55 mg
Calcium13 mg
Iron0 mg
Magnesium3.4 mg
Phosphorus4.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A3.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9 mcg
Choline2.5 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 133. The excerpt below is the record exactly as published.
ORANGE PRESERVE. Mrs. W. S. Kyle, 266 Center street, Pasadena, Cal. Peel and separate the sections of oranges, care- fully removing the white skin that covers each. When you have the quantity you wish, cover the sections of fruit scantily with water and let it stand overnight. In the morning meas- ure and add same amount of sugar
Cook this with the app: pantry check, scaling, and the assistant.