vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sherried Tangerine
From Fruit recipes, 1907
Serves 1
Presented as published in 1907. 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
112Calories
0 gProtein
29 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories112 kcal
Protein0.2 g
Carbohydrates29 g
Fiber0.5 g
Sugars28 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.9 mg
Potassium50 mg
Calcium11 mg
Iron0.1 mg
Magnesium3.7 mg
Phosphorus6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C8 mg
Vitamin A10 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
Folate4.8 mcg
Choline3.1 mg
Caffeine0 mg
Water26 g
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 89. The excerpt below is the record exactly as published.
SHERRIED TANGERINE Cut a slice from across the tops of the tangerines and remove the pulp with a spoon. From these pieces take all the coarse fibre, then mix the pulp with sugar and flavour with sherry
Cook this with the app: pantry check, scaling, and the assistant.