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Oranges Whole, To Preserve

Name: Oranges Whole, To Preserve
Yield: 6 servings
Ingredients: i lb. of fruit; 2 lbs. of clarified sugar

From Harper's cook book encyclopædia, 1902

Serves 6

Presented as published in 1902. 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

618Calories

1 gProtein

160 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories618 kcal

Protein0.7 g

Carbohydrates160 g

Fiber1.8 g

Sugars158 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1.5 mg

Potassium140 mg

Calcium32 mg

Iron0.2 mg

Magnesium8 mg

Phosphorus11 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C40 mg

Vitamin A8.3 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate23 mcg

Choline6.4 mg

Caffeine0 mg

Water66 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 330. The excerpt below is the record exactly as published.

Oranges Whole, To Preserve. — Cut a hole in each orange large enough to scoop out the inside ; put in cold water three days to soak, changing the water each day ; then boil slowly until the bitter is extracted, changing the water every half-hour till it no longer tastes bitter. To i lb. of fruit put 2 lbs. of clarified sugar

Cook this with the app: pantry check, scaling, and the assistant.