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Orange Straws
From The Henderson cook book, 1914
Serves 1
Recipe by Mrs. W. H. Wester.
Presented as published in 1914. 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
960Calories
3 gProtein
248 gCarbs
1 gFat
Full nutrition (29 nutrients)
Calories960 kcal
Protein2.9 g
Carbohydrates248 g
Fiber20 g
Sugars201 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.8 mg
Potassium411 mg
Calcium311 mg
Iron1.6 mg
Magnesium43 mg
Phosphorus40 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin C261 mg
Vitamin A40 mcg
Vitamin E0.5 mg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate58 mcg
Water139 g
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 78. The excerpt below is the record exactly as published.
ORANGE STRAWS. Cut the rind in narrow strips, scald, then soak for 3 days, changing water each day. Boil till tender, squeeze dry, and to 2 cups rind put 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.