Orange Rind Biscuits
From Bread, cakes, and biscuits, 1902
Presented as published in 1902. 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
972Calories
22 gProtein
229 gCarbs
4 gFat
Full nutrition (32 nutrients)
Calories972 kcal
Protein22 g
Carbohydrates229 g
Fiber24 g
Sugars125 g
Total Fat3.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium11 mg
Potassium4417 mg
Calcium585 mg
Iron3.6 mg
Magnesium222 mg
Phosphorus447 mg
Zinc2.7 mg
Copper1.4 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C718 mg
Vitamin A130 mcg
Vitamin E1.6 mg
Vitamin K1.1 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.9 mg
Folate367 mcg
Choline91 mg
Water1384 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 78. The excerpt below is the record exactly as published.
six Seville and three large sweet oranges, lay this rind into a delicately clean pan, cover it all with cold water, and bring it very gently to the boil. Directly it boils strain it off, cover the rind with more cold water, and simmer it in this till quite tender. Weigh the rinds and pound them to a smooth paste with their own weight of cane loaf sugar, moistening it as you pound with the juice of one of the oranges, adding the white of an egg
Cook this with the app: pantry check, scaling, and the assistant.