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Oranges in Syrup
From Cassell's dictionary of cookery, 1892
Serves 2
Adjust sugar based on the season; if oranges are sour, use more sugar.
Presented as published in 1892. 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
647Calories
3 gProtein
160 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories647 kcal
Protein3.4 g
Carbohydrates160 g
Fiber8.6 g
Sugars151 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.2 mg
Potassium654 mg
Calcium147 mg
Iron0.4 mg
Magnesium37 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C192 mg
Vitamin A40 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate108 mcg
Choline30 mg
Caffeine0 mg
Water372 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1041. The excerpt below is the record exactly as published.
Oranges in Syrup (a dessert dish). —Peel four or five large oranges, and remove all the white pith and thready parts without injuring in the shghtest degi'ee the thin transparent skin which covers the fi-uit. Boil half a pound of loaf sugar in a quarter of a pint of water to a clear syrup, add a wine-glassful of maraschino or any other liqueur
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