Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Grape | 1/2 cup (76g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Currant | 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
- two ounces of pepper- corns
- one cup of raisins
- one pint of cider vinegar
- two cups of su- gar
- one tablespoonful of ground ginger
- a gallon of vinegar
- a cup of currant jelly
- a tablespoonful of salt
- one
- three green peppers very fine
- four lemons
- vinegar
- ginger
- salt
Directions
Remove from the stems, wash and cook in the syrup until they form the consistency of jam. . Pre- pare the grapes for the syrup, as given for preserving.
PICKLED WALNUTS (Boston Cooking School).
Take the walnuts when they are well filled put and tender, pierce each one with a strong needle three or four times and lay them in a brine which com- pletely dissolves its salts, changing for fresh every day for nine days, then spread the nuts in the air until they become black. Put them in crocks and pour over them this mixture, boiling hot: A gallon of vinegar, an ounce each of ginger root, allspice, mace and whole cloves, and two ounces of pepper- corns, boil all together for ten minutes. Cover, press-
350 ROCKY MOUNTAIN COOK BOOK.
ing the nuts under the vinegar with a plate. Let them stand six weeks before using.
APPLE CHUTNEY (Boston Cooking School).
Pare and core a dozen sour apples, peel a mild onion and seed one cup of raisins, chop the apples, onions, raisins and three green peppers very fine, add one pint of cider vinegar, half a cup of currant jelly and let simmer an hour. Then add two cups of su- gar, the juice of four lemons, one tablespoonful of ground ginger and a tablespoonful of salt, and cook another hour, stirring almost constantly. Store as
canned fruit.