Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Mace | not in our table | 0 |
| Water | not in our table | 0 |
| Guava | 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
- three-quarters pound of sugar
- half teaspoonful allspice
- one teaspoonful cloves
- one teaspoonful cinnamon
- quarter teaspoonful mace
- five quarts of water
- ten pounds sugar
- ten pounds of white sugar
- six pounds of the pulp add four pounds of white sugar
- a quart of guavas
- five min- utes
- one boil
- six oranges
- four pounds of white sugar
Directions
To every pound of fruit (weighed before being stoned) al- low three-quarters pound of sugar. Divide the greengages, take out the stones and put them into preserving pan. Bring the fruit to a boil, then add the sugar and keep stirring it over a gentle fire until it is melted. Remove all the scum as it rises, and just before the jam is done boil rapidly for five min- utes. Have ready half the kernels, blanched ; put them into the jam. Give them one boil and pour the preserves into pots. When cold, cover down with oiled paper, and over these tissue paper, brushed on both sides with the white of an egg. Time for boiling, three-quarters of an hour after the sugar is added.
Mrs. William S. Cross. GUAVA PASTE.
To about a quart of guavas (after they are put through the sieve) half teaspoonful allspice, one teaspoonful cloves, one teaspoonful cinnamon, quarter teaspoonful mace. Cook the guavas with just enough water to keep them from burning. Pass through a sieve; heat them and put in the same amount of sugar as guavas. Cook until quite thick. Stir to prevent burning. Just before the paste is ready to take from the stove add the spices.
Mrs. H. T. Christiax LEMON MARMALADE ( SPANISH).
Twenty fresh ripe lemons, six oranges, five quarts of water, ten pounds sugar. Cut rind off the lemons, very thin ; also the oranges. Chop fine; throw away the white part, and slice the oranges and lemons thin. Add all together and put into a large stone jar with five quarts of water. Allow it to stand thirty-six hours; boil well for a couple of hours, or until thick ; add ten pounds of white sugar ; boil for half an hour, or until like jelly.
MRS. B. C. Shepard.
FRUITS, JKLLIKS, KTC. 197
L0QUAT JAM.
Remove the skin and pits of ripe pulpy loquats. To six pounds of the pulp add four pounds of white sugar; simmer slowly and stir often for three hours. Seal while hot and keep in a dry, cool place.