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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- a pint of water
- six pounds of oranges take six pounds of sugar to every pound of sugar take half
- six pounds of sugar to every pound of sugar take half a pint of water
- 98 exchaxge cook book
Directions
For six pounds of oranges take six pounds of sugar to every pound of sugar take half a pint of water; mix sugar and water together and boil to a thick syrup, skimming care- fully. Rub the oranges with a damp cloth, then grate the yellow rind from one-third of the oranges, pour boiling water over this grate so it will not harden— take the orange skins from which the rind has been grated, put in cold water, let them boil until the skins are very tender. When the skins are soft drain them carefully and scrape all the stringy skins from the inside; cut into strips and put them to boil in
98 ExcHAXGE Cook Book.
the syrup. Divide the oranges into sections, removing the seeds and every particle of the white inner skin, and also as much as possible the skin of each section, saving only the pulp. This must be done over a bowl so as to save all the juice, add the grated rind, the pulp and the juice to the syrup, boil together twenty minutes or until it jellies. Put into jelly glasses and seal.