Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mulberry | 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
- 1 1/2 cups ripe mulberries (to make 2/3 c Mulberry juice)
- 2 cups sugar
- 2 tablespoons butter
Directions
You can use this recipe for any low pectin fruit eg.
Saskatoons, blueberry, elderberry, raspberry, blackberry or May-apple.
Cook 1 1/2 cups of RIPE mulberries[unripe fruit is toxic- see about Red mulberry], mash and drain through a fine sieve or jelly bag to obtain the juice: about 2/3 cup yield.
Mix juice with sugar and butter and cook over low heat until sugar dissolves.
bring to a boil on medium and boil WITHOUT stirring until soft-ball candy stage- 240 Deg F.
Remove from heat; cool until lukewarm and beat with a wooden spoon until mixture looses its gloss.
Press into a buttered pan and cut into squares before the candy hardens.
Keep in a tightly covered dish or freeze because this candy hardens when exposed to the air.
Category:Nigerian Recipes
Category:Nigerian Desserts