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Orange Sugar
From The Pattern cook-book, 1890
Serves 4
One tablespoonful of this sugar will flavor a quart of custard or cream.
Presented as published in 1890. 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
447Calories
5 gProtein
114 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories447 kcal
Protein5.1 g
Carbohydrates114 g
Fiber13 g
Sugars101 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.5 mg
Potassium978 mg
Calcium217 mg
Iron0.6 mg
Magnesium54 mg
Phosphorus76 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C287 mg
Vitamin A59 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate162 mcg
Choline45 mg
Caffeine0 mg
Water469 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 261. The excerpt below is the record exactly as published.
twelve oranges. Spread this on a platter, and set it in a warm, dry place to dry. When the rind is dry, which will be in about forty-eight hours, put half of it in a mortar with a cupful of gran- ulated sugar. Pound the mixture to a powder, rub the latter through a fine sieve, return the coarse parts left in the sieve to the mortar, and pound them again. When all is through the sieve, put the balance of the peel and another cupful of sugar in the mortar, and proceed as be- fore. One table-spoonful of this sugar will flavor a quart of custard or cream. ORANGE ZEST. This is another form of orange sugar
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