vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Palace-Bonbons
From Modern cookery, in all its branches, 1884
Serves 8
Ensure the oil is minimal to prevent sticking.
Presented as published in 1884. 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
123Calories
0 gProtein
24 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories123 kcal
Protein0.1 g
Carbohydrates24 g
Fiber0.5 g
Sugars24 g
Total Fat3.1 g
Saturated Fat0.2 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium29 mg
Potassium17 mg
Calcium5.3 mg
Iron0.1 mg
Magnesium1.2 mg
Phosphorus1.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.7 mg
Caffeine0 mg
Water4.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 492. The excerpt below is the record exactly as published.
PALACE-BONBONS. Take some fine fresh candied orange-rind, or citron, clear off the sugar which adheres to it, cut it into inch-squares, stick these singly on the prong of a silver fork or on osier-twigs, dip them into liquid barley-sugar, and place them on a dish rubbed with the smallest possible quantity of very pure salad oil
Cook this with the app: pantry check, scaling, and the assistant.