Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Bartlett Pear | 1 medium (178g) | 101 |
| Raspberry | 1 cup (123g) | 64 |
| Blackberry | 1 cup (144g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Plum | 1 medium (66g) | 30 |
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 cup peaches 8 minutes 4 ounces 1 quart 1 cup boil full amount of sugar
- 1 cup boil full amount of sugar
- one cup of sugar
- 6 ounces i quart i cup raspberries 6 minutes 4 ounces 1 quart 1 cup blackber
- 4 ounces 1 quart 1 cup blackberries 6 minutes 6 ounces 1 quart 1 cup strawbe
- 1 quart 1 cup blackberries 6 minutes 6 ounces 1 quart 1 cup strawberries 8 m
- 1 cup blackberries 6 minutes 6 ounces 1 quart 1 cup strawberries 8 minutes 8
- 6 ounces 1 quart 1 cup strawberries 8 minutes 8 ounces 1 quart 1 cup plums 1
- 1 quart 1 cup strawberries 8 minutes 8 ounces 1 quart 1 cup plums 10 minutes
- 1 cup bartlett pears 20 minutes 6 ounces 1 quart 1 cup peaches 8 minutes 4 o
- 6 ounces 1 quart 1 cup peaches 8 minutes 4 ounces 1 quart 1 cup boil full am
- 1 quart 1 cup peaches 8 minutes 4 ounces 1 quart 1 cup boil full amount of s
- 4 ounces 1 quart 1 cup boil full amount of sugar
- 1 quart 1 cup boil full amount of sugar
- quarter nice
Directions
Cook Sugar Fruit Water
Cherries 5 minutes 6 ounces I quart I cup
Raspberries 6 minutes 4 ounces 1 quart 1 cup
Blackberries 6 minutes 6 ounces 1 quart 1 cup
Strawberries 8 minutes 8 ounces 1 quart 1 cup
Plums 10 minutes 10 ounces I quart 1 cup
Bartlett Pears 20 minutes 6 ounces 1 quart 1 cup
Peaches 8 minutes 4 ounces 1 quart 1 cup
Boil full amount of sugar and water. Drop a portion of the fruit into the boiling syrup. When cooked the necessary time, dip out with a strainer and put into the hot jars. Repeat this process until all the fruit is cooked, then cover the fruit in the jars with the rich syrup and seal at once. Berries cooked this way will keep for years.
Mrs. Dora A. Macneil. APPLE JELLY.
Halve and quarter nice, large green apples. Take out the cores, wash and put them in a preserving kettle, with water enough to cover well. Let them boil until quite tender; take off and drain first through a colander, then a jelly bag. To every cup of juice add one cup of sugar. Let the juice come to a boil before putting in the sugar. Will jell in a few min- utes.
Mks. J. B. Duke.
194 LANDMARKS CLUB COOK BOOK.