Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cherry | 1 cup (138g) | 87 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | 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
- one tablespoonful of powdered alum to two quarts of water
- one quart of water
- two cups of vinegar
- two quarts of water
- six cups of sugar
- 5 boxes of cherries
- 5 oranges
- 5 ibs
- 2 ibs
Directions
Cut rind in inch pieces, and soak in a weak brine over night. In the morning rinse well and drop in strong boiling alum water. (One tablespoonful of powdered alum to two quarts of water). Let stand fifteen minutes. Then drop in ice water. Let re- main until cold. Make a syrup of cup of sugar and one quart of water. When boiling drop melon in and simmer six to eight hours. Pour off this syrup and drop the melon into a syrup made of two cups of vinegar and six cups of sugar. Add spices tied in a cheese cloth. Let boil thoroughly and remain over night in the syrup. Next morning fill the jars full of the melon boiling down the syrup and pour into the jars. Seal.
354 ROCKY MOUNTAIN COOK BOOK.
CONFITURE.
5 boxes of cherries. I 5 oranges.
5 Ibs. sugar. | 2 Ibs. raisins.
Grate rind of half the oranges ; peel the rest and slice in thin pieces ; chop raisins ; stone cherries ; first add the sugar and let remain until the other things are prepared, then mix together and boil hard thirty minutes.
CANDIES. 355
Fondant is the basis of all French cream candies and can be kept any length of time, if air tight and in a cool place. A great variety of bonbons and choco- lates can be made from it by using different flavor- ings, nuts and fruits, and also makes a delicious icing for small and large cakes. White grapes and straw- berries with the hulls on dipped in the fondant makes a delicious bonbon.
To Make Mints. — When the fondant is rather a thin cream, flavor with mint, drop on buttered slab or rice paper from a teaspoon.