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Stuffed Preserved Oranges
From Boston Cooking-School cook book, 1896
Serves 1
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
198Calories
3 gProtein
51 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories198 kcal
Protein2.7 g
Carbohydrates51 g
Fiber5.9 g
Sugars42 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium544 mg
Calcium92 mg
Iron0.7 mg
Magnesium30 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C108 mg
Vitamin A21 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate60 mcg
Choline19 mg
Caffeine0 mg
Water183 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 76. The excerpt below is the record exactly as published.
STUFFED PRESERVED ORANGES Oranges Candied cherries Raisins Candied pineapple
Cook this with the app: pantry check, scaling, and the assistant.