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Sugared Lemon and Orange Rind
From The art of German cooking and baking, 1922
Serves 10
Presented as published in 1922. 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
371Calories
1 gProtein
98 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories371 kcal
Protein0.7 g
Carbohydrates98 g
Fiber4.8 g
Sugars92 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.6 mg
Potassium74 mg
Calcium62 mg
Iron0.4 mg
Magnesium7.1 mg
Phosphorus5.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A1.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.9 mcg
Choline3.9 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 174. The excerpt below is the record exactly as published.
SUGARBD LEMON AND ORANGE RIND. 1 lb. of lemon or orange rind 2 lbs. of sugar
Cook this with the app: pantry check, scaling, and the assistant.