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Orange Preserves
From The household (of the Detroit free press), 1886
Serves 6
Ensure the syrup is not too stiff and turn the oranges for even cooking.
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
33Calories
0 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories33 kcal
Protein0.3 g
Carbohydrates8.5 g
Fiber0.7 g
Sugars7.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.4 mg
Potassium55 mg
Calcium14 mg
Iron0 mg
Magnesium3.8 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
Water105 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 493. The excerpt below is the record exactly as published.
ORANGE PRESERVES. Take any number of oranges, with rather more than their weight in white sugar. Slightly grate the oranges and score them round and round with a knife, but do not cut very deep. Put them in cold water 596 PRESERVES AND MARMALADES. for three days, changing the water two or three times a day. Tie them up in a cloth, boil them until they are soft enough for the head of a pin to penetrate the skin. While they are boiling place the sugar on the fire with rather more than half a pint of water to each pound
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