Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sweet 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
- 3 pints of water to every lb
- 12 seville oranges 2 lemons 4 sweet oranges wash
- 2 lemons 4 sweet oranges wash
- 4 sweet oranges wash
Directions
12 Seville oranges 2 lemons
4 sweet oranges
Wash and scrub the oranges. Take a few strips of peel from the deepest coloured ones. Slice all the oranges and lemons; peel and pulp, unless the strips of peel reserved; remove pips, and steep 24 hours, allowing 3 pints of water to every lb. of pulp. Steep pips by themselves and strain off juice. Boil all for 2 hours, and strain through a jelly bag. Remove the few strips of peel before pouring into jelly bag, and cut them very fine. Then add to the jelly. To each lb. of juice allow 1^ lbs. loaf sugar. Boil for 25 minutes. Skim well. M. B. Thomson.