To Preserve Oranges Whole
From The Samaritan cookery book, 1903
Presented as published in 1903. 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
1831Calories
2 gProtein
473 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1831 kcal
Protein1.7 g
Carbohydrates473 g
Fiber4.3 g
Sugars470 g
Total Fat1.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium337 mg
Calcium84 mg
Iron0.4 mg
Magnesium22 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A20 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate54 mcg
Choline15 mg
Caffeine0 mg
Water393 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 75. The excerpt below is the record exactly as published.
TO PRESERVE ORANGES WHOLE. Seville oranges. | Sugar. Cut round the oranges as far round the rind as you can without touching the pulp, sliding the knife aslant and making the cut- tings as close as possible. When cut put into cold water for two days, changing the water twice a day. Then boil them in two or three different waters until they are quite soft. Make a syrup of f pint cf water to i lb. of sugar
Cook this with the app: pantry check, scaling, and the assistant.