Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three quarts water
- one-eighth inch thick
- two kettles
- two min- utes
- three good sized oranges
- one-half good sized lemons
Directions
Select fresh, plump, heavy fruit. \Vash, discard tips and stems, slice in pieces about one-eighth inch thick and one to two inches long. Put into granite preserving kettle, add the water. Set in cool place twenty-four hours. Second day divide into two kettles, place over a hot fire, boil briskly until the peel is perfectly tender. Set aside twenty-four hours. . Third day measure the fruit, return to the two kettles, bring to boiling point, add equal measure of sugar, boil briskly about two min- utes or until it drops thickly from a spoon as any jelly. This receipt calls for three good sized oranges, one and one-half good sized lemons and three quarts water with sugar. — Mrs. W. T. Mayfield, Denver, Colo.