Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 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 |
|---|---|---|
| Pineapple | 1 cup chunks (165g) | 82 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Quince | not in our table | 0 |
| Fruit | 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 pounds apricots
- one pint chopped pineapple
- three-quarters pound sugar to each pound of apri- cots
- one pound of sugar to each pint of pineapple
- one pound of quince
- one pound of sugar to each pint of juice
- one pound sugar to each pound of fruit
- five pounds of currants
- one pound of seed- less raisins
- three-fourths pound sugar to each pound of cur- rants
- six oranges
- three oranges
Directions
Three pounds apricots, pitted and peeled ; one pint chopped pineapple ; three-quarters pound sugar to each pound of apri- cots ; one pound of sugar to each pint of pineapple. Put all together; cook from three-quarters to 1V2 hours.
Mrs. James H. Sturtevant, San Francisco. PRESERVED QUINCE.
To one pound of quince, ij^ pounds of sugar. Cover with water and boil about half an hour. Cut the quinces in very thin slices. Do not boil before putting the sugar to the quince. Put up in large jelly glasses.
Mary Okey Knight. RHUBARB JELLY.
Cut the rhubarb in pieces without peeling. Steam until very soft. Drain on sieve over night. Press a little to get out all the juice. Boil and strain. Heat sugar in oven, and add not quite one pound of sugar to each pint of juice. Boil until jelly is formed when tested.
Miss K. A. Davies. RHUBARB AND ORANGE JAM.
Wipe the rhubarb until clean and dry, and cut into fine pieces without peeling. Peel six oranges ; cut away the white under- skin ; take out the seeds and divide the oranges into quarters. Open each carpel that holds the pulp and take out that, being careful to save all the juice. Put the rhubarb, orange pulp and juice with iy2 pounds of granulated sugar. Stir until the sugar is melted; then cook slowly, until a fine mass. Put away in tumblers and cover with oiled or waxed paper. A very good jam of the rhubarb is also made without the oranges. Use one pound sugar to each pound of fruit, and flavor each pound with the grated yellow rind of half a large lemon. Stir and skim frequently while cooking.
Mrs. W. S. Cross.
FRUITS, JELLIES, ETC. 199
Five pounds of currants, three oranges, one pound of seed- less raisins, three-fourths pound sugar to each pound of cur- rants. Chop oranges fine, leaving out the peel of one. Cook currants and sugar twenty minutes ; then add the orange and cook five minutes ; then the raisins and cook five minutes longer. Seal in fruit jars.
Charlotte E. Hahn, STRAWBERRIES A LA ROM AN A.
Do not ruin the flavor by washing too much, nor letting them remain in sugar too long before serving. Put them in a bowl very carefully. If of a large variety, serve with caps and stems ; add some powdered sugar and squeeze the juice of one- half a lemon for every saucer; then serve.
AtJRELIO AMILLO.