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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- eight pounds of fruit
- four pounds of best brown sugar
- one quart of best vinegar
- one cup of mixed whole spices
Directions
Make the same as grape jelly, using the wild plums if convenient.
TO SWEET-PICKLE FRUIT AND BERRIES (Mrs. Lincoln).
Eight pounds of fruit, four pounds of best brown sugar, one quart of best vinegar, one cup of mixed whole spices, stick cinnamon, cassia buds, allspice and cloves, less of the latter than of the former. Tie the spices in a bag and boil with the vinegar and sugar. Skim well, then add the fruit. Cook till the fruit is clear. Remove carefully from the syrup and put in a jar or a crock. Boil the syrup down nice and thick and pour over the fruit. Seal.
COMPOTES, PRESERVING, ETC. 349
Scald to remove the skins, leave them whole, cook without breaking. Do not stick with cloves.
Pare them, leave them whole with the stem on. CUCUMBERS, WATERMELON AND CANTALOUPE.
Pare them, remove the soft part from inside, cut in pieces to serve. Cook in boiling water for ten minutes, drain and cook in the hot syrup till clear
and tender.
PINEAPPLE.
Pare, remove the eyes, cut in serving pieces or slices and cook in the syrup till clear.