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
- 4 quarts of cold water
- 2 quarts of boiling water
- 12 lbs
- 2 lemons sliced tliin 12 large seville oranges steep in 4 quarts of cold wat
- 12 large seville oranges steep in 4 quarts of cold water
- 4 lemons just before taking off the fire
- 22 lbs
Directions
12 lbs. sugar 2 lemons sliced tliin
12 large Seville oranges
Steep in 4 quarts of cold water for 24 hours. First pick out all pips, which are to be steeped in 2 quarts of boiling water and kept hot in an oven for 3 hours ; stand till next day, when the pips are to be strained out of all liquor, and all the steeped fruit and liquor put in a preserving pan and boiled slowly for 2 hours; after add 12 lbs. of sugar; boil 1 hour; add the juice of 4 lemons just before taking off the fire. This makes from 20 to 22 lbs.