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Preserved Orange Peel
From The national course in home economics, 1917
Serves 3
Lemons can be done in the same manner. Recipe by Mrs. J. A. Hayden.
Presented as published in 1917. 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
653Calories
1 gProtein
168 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories653 kcal
Protein1.4 g
Carbohydrates168 g
Fiber3.6 g
Sugars165 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.5 mg
Potassium277 mg
Calcium62 mg
Iron0.2 mg
Magnesium16 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A17 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate45 mcg
Choline13 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 252. The excerpt below is the record exactly as published.
PRESERVED ORANGE PEEL. Weigh the fruit before paring and allow sugar, pound for pound
Cook this with the app: pantry check, scaling, and the assistant.