Photo: Mae Mu
Estimated Nutrition (whole recipe, rough)
74
Calories
2g
Protein
0g
Fat
19g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- 6 oranges
- 2 lemons
- 1 1/4 lbs
Directions
1
_Contributed by Mrs. Portieux Robinson, Richmond, Va._
2
Slice and chop in fine pieces 6 oranges and 2 lemons; to 1 qt. of fruit juice and rind add 1 qt. of cold water. Let stand over night. In the morning boil until tender, set aside again. Next day weigh, and add 1¼ lbs. of sugar to each lb. of fruit. Boil until chips of orange look clear and the syrup jellies.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg