Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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 gallon of grapes
- three pounds of sugar
- a pint of vinegar
- one table- spoonful of cloves
- lemon juice
Directions
To one gallon of grapes, boiled and strained through a sieve, take three pounds of sugar, a pint of vinegar, one table- spoonful of cloves, one of allspice, and one cf cinnamon. Boil fifteen minutes, bottle and seal. Nice with cold meats.
Currant catsup can be made by the same recipe, also plum and cherrv.
Br^ESEP^YES.
All fruit for preserves should be ripe, but not over-ripe. Apples, pears and quinces, as soon as pared should be thrown in cold water to j^revent their getting discolored. Apples, quinces, crabapples, peaches and pears must be boiled in clear water first until tender. Then make a syrup, using as much sugar as the fruit weighed before boiling, and the water in which it was boiled. As soon as the syrup is a little thick put in the fruit and let it boil gently for a while, so that the fruit does not break. Then skim out the fruit, put it in self- sealing jars. Boil the syrup down till thick, fill the jars with it and seal them. For berries and other small fruits the pro- cess is the same, excepting that they need not be boiled in clear water first. For watermelon rind and citron preserves follow the same directions, excepting that the syrup should be made of fresh water — notthcAvater in which the rinds have been
Exchange Cook Book.
boiled, and the syrup should be flavored with gmger and lemon juice. I always cut the lemons in slices, removing the seeds, and boil until tender in a separate saucepan, pour- ing the juice in the syrup and adding the slices of lemons to the rinds.