Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pear | 1 medium (178g) | 101 |
| Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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 pears four pounds of brown sugar
- one ounce of cinnamon
- one quart of vinegar
- half ounce of whole black pepper
- one ounce of mustard seed
- four pounds of sliced apples
- one pound of brown sugar
- one cup of stoned raisins
- one cup of sliced citron
- four ounces of pej
- four ounces of garlic
- two ounces of salt
- one cvip of currants
- vinegar
- black pepper
- ginger
- mustard
Directions
Eight pounds of pears four pounds of brown sugar, one ounce of cinnamon and cloves, one quart of vinegar. Steam the pears until soft, stick a few cloves iu each ; boil the sug ar, vinegar and spice and pour over the fruit hot. Repeat this process three times. Let them stand five days each time.
Buy Your Vinegar and Spices of Us
103 CUCUMBER PICKLES.
The small, long kind are best for pickles, and those but half-grown are nicer than the full grown. Let them be fresh- Jy gathered, ijull off the blossom, but do not rub them. Pour over them a strong brine boiling hot, cover closely, and let them stand all night. Li the morning drain on a sieve, and dry them in a cloth. To each quart of cider vinegar put one- half ounce of whole black pepper, the same of ginger and all- spice, and one ounce of mustard seed, — add onions if agreea- ble. "When this pickled vinegar boils up, throw in the cu- cumbers, and make them boil as quiqkly as possible for three or four minutes — no longer. Put them in a jar with the boil- ing vinegar and cover closely. Made in this way your pick- les will be tender, crisp and green. If the color is not quite clear enough, boil the vinegar over the next day, then put on the cucumbers and cover perfectly tight.
CHUTNEY S:iUCE.
Four pounds of sliced apples, one quart of vinegar, one pound of brown sugar, one cup of stoned raisins, one cvip of currants, one cup of sliced citron, four ounces of pej)pers, four ounces of garlic, pour,ded, two ounces of salt, cook until soft. Whei. cold, bottle.