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Preserved Oranges
From The white ribbon cook book, 1894
Serves 6
Check periodically and reboil in fresh syrup if necessary.
Presented as published in 1894. 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
30Calories
0 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein0.3 g
Carbohydrates7.7 g
Fiber0.7 g
Sugars7 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.4 mg
Potassium55 mg
Calcium14 mg
Iron0 mg
Magnesium3.8 mg
Phosphorus4.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A3.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9 mcg
Choline2.5 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 116. The excerpt below is the record exactly as published.
Preserved Oranges— Any number of oranges, with rather more than their weight in sugar; allow rather more than ^ pint of water t
Cook this with the app: pantry check, scaling, and the assistant.