Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Prune | not in our table | 0 |
| 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
- =
- ½ cup dried pears
- ½ cup dried peaches
- ½ cup dried apricots
- ½ cup dried prunes
- ½ cup dried apples
- ½ cup raisins
- ¼ cup tapioca
- ½ cup sugar
- 2 cups water
- 1 stick cinnamon
- ½ cup lemon juice
- 2 drops oil of cloves
- ½ cup grape jelly
- =
Directions
Soak drid fruits in separate bowls over night, using 1½ cups of water for each variety of fruit.
Drain the fruit, saving all the juices. Cut soaked fruit into small pieces. Simmer the fruit in the fruit juices until soft.
Drain again and into the juice put the tapioca, sugar, the 2 cups of water and the stick of cinnamon. Let boil until the tapioca is clear, 30 to 35 minutes.
Stir in the lemon juice, oil of cloves and the jelly. Cook until the jelly dissolves. Add the fruits and heat through.
NOTES : Try a well-stocked drugstore instead of a grocery store for oil of cloves.