Photo: Mae Mu
Estimated Nutrition (whole recipe, rough)
111
Calories
1g
Protein
0g
Fat
28g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- five quarts of water--boil them till the rinds are quite tender
- a pound of loaf sugar into a pint of water--when it boils
- a pint of water--when it boils
- two oranges
- twelve pippins pared
Directions
1
Put two oranges and two lemons, into five quarts of water--boil them till the rinds are quite tender; take them out, and when cold, slice them thin, and pick out the seeds; put a pound of loaf sugar into a pint of water--when it boils, slice into it twelve pippins pared and cored--lay in the lemons and oranges, stew them tender, cover the dish with puff paste, lay the fruit in carefully, in alternate layers--pour on the syrup, put some slips of paste across, and bake it.
2
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By Mary Randolph ·
Recipe sourced from
gutenberg