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To Preserve Oranges Whole
From Virginia Cookery-book, 1884
Serves 5
The juice from the inside can be made into jelly.
Presented as published in 1884. 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
741Calories
1 gProtein
191 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories741 kcal
Protein0.9 g
Carbohydrates191 g
Fiber2.2 g
Sugars190 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.7 mg
Potassium169 mg
Calcium41 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A10 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate27 mcg
Choline7.6 mg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 117. The excerpt below is the record exactly as published.
To Preserve Oranges Whole. Take as many oranges as you wish to preserve and cut a hole in one of them large enough to enable you to scoop out the inside ; put in cold water three days to soak, changing the water each day ; then boil slowly until the bitter is extracted, changing the water every half -hour till it no longer tastes bitter. To ope pound of fruit put VmOINIA COOKEMY-BOOK, 347 two pounds of sugar ; clarify the sugar by adding two beaten whites of egg after you have made a rich sirup, in the proportion of a pint of water
Cook this with the app: pantry check, scaling, and the assistant.