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Orange Preserves
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
541Calories
2 gProtein
139 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories541 kcal
Protein1.6 g
Carbohydrates139 g
Fiber5.4 g
Sugars134 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.5 mg
Potassium386 mg
Calcium99 mg
Iron0.3 mg
Magnesium23 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C102 mg
Vitamin A25 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate39 mcg
Choline19 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 193. The excerpt below is the record exactly as published.
Orange Preserves. Cut Florida oranges in 4 sections, reserving all juice to add to syrup. Allow % pound granulated sugar to 1 pound of fruit. Add enough water to juice and sugar to dissolve well.
Cook this with the app: pantry check, scaling, and the assistant.