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Preserved Orange Peel
From The new home cook book, 1896
Serves 3
Presented as published in 1896. 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
729Calories
2 gProtein
188 gCarbs
1 gFat
Full nutrition (29 nutrients)
Calories729 kcal
Protein2.3 g
Carbohydrates188 g
Fiber16 g
Sugars151 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6 mg
Potassium324 mg
Calcium245 mg
Iron1.3 mg
Magnesium34 mg
Phosphorus32 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin C206 mg
Vitamin A32 mcg
Vitamin E0.4 mg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate45 mcg
Water110 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new home cook book (1896), page 104. The excerpt below is the record exactly as published.
RESERVED ORA^^GE PEEL. Mrs. A. N. Arnold. Peel the oranges and cut the rinds into narrow shreds, boil till tender, change the water three times, squeeze the juice of the orange over the sugar; put pound to pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.