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Oranges Preserved Whole
From Cassell's dictionary of cookery, 1892
Serves 7
Ready for use in 6-8 days.
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
650Calories
3 gProtein
168 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories650 kcal
Protein2.8 g
Carbohydrates168 g
Fiber6.8 g
Sugars156 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.4 mg
Potassium515 mg
Calcium135 mg
Iron0.5 mg
Magnesium35 mg
Phosphorus71 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C182 mg
Vitamin A37 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate105 mcg
Choline26 mg
Caffeine0 mg
Water299 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1042. The excerpt below is the record exactly as published.
Oranges Preserved Whole.— Take some Seville oranges. Weigh them, and allow two pounds of sugar to every pound of fruit. Scrape or grate ofl: the thin outside of the rind. Make a small hole about the size of a sixpence in the top of each, and scoop out the pulp. Lay the oranges in cold water, and let them remain for three days, changing the water twice a daj^. Drain the oi-anges, put them into a large pan with as much cold water as will cover them, and boil them gently until they are tender. Boil the sugar to a syrup, putting half a pint of water
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