Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sweet Orange | 1 medium (131g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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 pounds of sweet oranges
- half pints
- two pounds of lemons
Directions
Take three pounds of sweet oranges and two pounds of lemons, with the same weight of sugar. Take a thin paring from the fruit and cut into fine chips; boil them until quite tender; scrape off the pulp from, the inner skins, and pick out the seeds. Have a dish with a little water,, in which put skins and seeds to extract all the juice possible. When all is ready, strain the water from the chips and skins, and use one and a half pints for the syrup. Boil pulp, chips, etc., twenty minutes, and cover when cold.