Preserved Orange Peel
From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906
Presented as published in 1906. 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
859Calories
2 gProtein
222 gCarbs
1 gFat
Full nutrition (23 nutrients)
Calories859 kcal
Protein1.6 g
Carbohydrates222 g
Fiber3.6 g
Sugars216 g
Total Fat0.9 g
Sodium18 mg
Potassium303 mg
Calcium79 mg
Iron0.7 mg
Magnesium20 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C106 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate45 mcg
Water156 g
As published
This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 13. The excerpt below is the record exactly as published.
Preserved Orange Peel. Sprinkle the peel well with salt and cover with cold water for three or four days. Pour off the brine and put into fresh water to boil until soft; then put into a thick sjrrup of sugar and wate
Cook this with the app: pantry check, scaling, and the assistant.