Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Roselle | 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
- 1 tbsp cornstarch 1 ¢ sugar 1 ¢ roselle calyxes 1 tbsp butter cook the ecalyxes
- 1 tbsp butter cook the ecalyxes
- 3 lbs
- 1 tbsp cornstarch 1 ¢ sugar 1 ¢ roselle calyxes 1 tbsp butter cook the ecalyxe
- 64 juice through a colander
Directions
Cook the calyxes of the roselle, until soft, in enough water to keep from burning. Strain the juice through cloth bag and add equal measure of sugar, stirring until sugar is dissolved. Skim off all skum. When it boils up hard, test by dropping from a spoon on a saucer. It is done if it jellies when cool.
ROSELLE MARMALADE—1.
Take the pulp left from the jelly. Add a little water if too thick and an equal measure, or more of sugar, if a solid marmalade is desired. Cook over an asbestos mat until it thickens.
ROSELLE MARMALADE—2,
Cook 3 lbs. roselle calyxes in 2 e water for 1 hr. Measure and add 11% ¢ sugar to each ¢ fruit. Stir or cook over asbestos mat until thick.
ROSELLE SAUCE,
1 tbsp cornstarch 1 ¢ sugar 1 ¢ roselle calyxes 1 tbsp butter
Cook the ecalyxes with little water until soft. Strain the
juice through a colander. Melt the butter, add the cornstarch stirring. When it thickens, add sugar and juice and let boil up. Serve with cottage pudding.