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Orange Snow-balls
From Harper's cook book encyclopædia, 1902
Serves 2
Time to boil is one hour and a half.
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
619Calories
12 gProtein
136 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories619 kcal
Protein12 g
Carbohydrates136 g
Fiber1.5 g
Sugars16 g
Total Fat1.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium5.7 mg
Potassium1394 mg
Calcium90 mg
Iron5.9 mg
Magnesium78 mg
Phosphorus226 mg
Zinc2.1 mg
Copper0.7 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.9 mg
Folate262 mcg
Choline6.6 mg
Caffeine0 mg
Water220 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 192. The excerpt below is the record exactly as published.
Orange Snow-balls FRUITS Peaches, Baked them in a mortar with as much pow- dered sugar as they will take. Roll the paste out to the thickness of a quarter of an inch, stamp it into shapes with an ordinary pastry- cutter, and put these upon buttered paper in a very slow oven. When they are dry on one side, turn them to the other. Put them in a tin box between sheets of writing-paper, and store in a warm place. Time, about two hours to boil the rind. Orange Snow-balls. — Throw Yz lb. of rice loose into a saucepan of boiling water, and boil it quickly for five minutes. Peel four sweet oranges
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