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To Crystallize Nuts or Oranges
From Kirmess cook book, 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
796Calories
0 gProtein
207 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories796 kcal
Protein0.4 g
Carbohydrates207 g
Fiber0.3 g
Sugars203 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium10 mg
Potassium109 mg
Calcium15 mg
Iron0.2 mg
Magnesium9 mg
Phosphorus8 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline5.1 mg
Caffeine0 mg
Water329 g
As published
This recipe was extracted from Kirmess cook book (1907), page 199. The excerpt below is the record exactly as published.
. TO CRTSTAUZE NUTS OR ORANGES. Mrs. F. D, Oray. Take one cup of sugar, one small cup 6f water, and tlie juice of a lemon;
Cook this with the app: pantry check, scaling, and the assistant.