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
- 9 quarts water
- 9 quarts of water
- 12 oranges
- 6 lemons
Directions
Mrs. Thomas Beckett.
12 oranges. 9 quarts water.
6 lemons. Sugar.
Cut the rind into fine chips, taking of! much of the bitter inside white. Divide the pulp, removing carefully seeds and stringy centers. Put rind, pulp, and juice in a large crock and cover with not more than 9 quarts of water. Let stand till next morning; boil down about an hour. Let stand again till follow- ing day. Then take as much sugar as you have liquid mixture and cook till it jellies. Do not have too stiff at first, as it gets stiff standing.