Photo: Mae Mu
Estimated Nutrition (whole recipe, rough)
125
Calories
2g
Protein
0g
Fat
32g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Mint | 2 tbsp fresh (3g) | 2 |
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
- 2 tbsp finely chopped mint 2 tbsp lemon juice 2 tbsp sugar mix all together
- 2 tbsp lemon juice 2 tbsp sugar mix all together
- 2 tbsp sugar mix all together
- 4 oranges 2 tbsp finely chopped mint 2 tbsp lemon juice 2 tbsp sugar mix all tog
Directions
1
Pulp 4 oranges 2 tbsp finely chopped mint 2 tbsp lemon juice 2 tbsp sugar Mix all together. Place on ice and serve in sherbet glasses
2
as a salad course. ‘ ORANGE STRAWS.
3
Cut orange skins in strips and boil, changing the water . 3 times, until the peel is tender and no longer bitter. Make a syrup of equal parts sugar and water, and cook peel in it 10 minutes. Lift out with a fork, or skimmer, on a plate. When cool, roll in granulated sugar. Place on buttered plate. Roll again in sugar the next day.
By Alexander, Agnes B. (Agnes Baldwin), 1875-1970 ·
Recipe sourced from
internet_archive