Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cherry | 1 cup (138g) | 87 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Fruit | 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
- three pounds stoned cherries
- 4 quart boxes
- 2 pounds seeded raisins
- 4 pounds sugar
- 4 large oranges
- 3 slices 2 inches long
- 2 thinly sliced lemons if small
- 1 large to each pound of fruit
Directions
Three pounds stoned cherries (4 quart boxes), 2 pounds seeded raisins, 4 large oranges, 4 pounds sugar. Chop oranges fine ; steam raisins 20 minutes, then chop them coarse ; add cherries, oranges and sugar. Boil 20 minutes and put in jelly glasses. Mrs. H. S. Harris.
CITRON PRESERVES. Get good solid citron, pare off rind, seed, cut in 3 slices 2 inches long; weigh, put in preserving kettle with water enough to cover. Boil 1 hour. Take out citron and to the water add as much sugar as there is melon by weight. Boil until quite thick, replace melon, add 2 thinly sliced lemons if small or 1 large to each pound of fruit. Boil 20 minutes, take out fruit, boil syrup until thick molasses ; pour over fruit, seal quickly. Mrs. James Flanigan.