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Orange Sticks
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Presented as published in 1907. 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
862Calories
1 gProtein
223 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories862 kcal
Protein1.4 g
Carbohydrates223 g
Fiber9.5 g
Sugars201 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.5 mg
Potassium195 mg
Calcium149 mg
Iron0.8 mg
Magnesium21 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C122 mg
Vitamin A19 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate27 mcg
Choline0 mg
Caffeine0 mg
Water124 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 133. The excerpt below is the record exactly as published.
ORANGE STICKS. Mrs. John O'Dowd. Cut orange rind in narrow strips, simmer gently in plenty of water, drain and cover again with fresh boiling water ; repeat this at least twice or until the greenish color is out and the bitter taste gone. Then place on a cloth and press gently to remove moisture. Make a syrup of two cups sugar, one-half cup water
Cook this with the app: pantry check, scaling, and the assistant.