Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Fruit | 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
- two quarts of water until it can be pierced easily
- a pound of sugar to a pound of fruit
- a pound of fruit
- five lemons
Directions
Select smooth, thin-skinned, juicy oranges. Take twenty-one, and five lemons. Cut the rind very thin from a third of the fruit, and boil it in two quarts of water until it can be pierced easily with a broom straw. Drain from the water and cut in fine strips with scissors, add this to the pulp of the oranges and lemons after removing all the white bitter skin and pips from the fruit. Weigh and allow a pound of sugar to a pound of fruit, put in a porcelain-lined or granite-ware kettle and cook until clear. Put in glasses and when cold cover with brandied paper and seal.