Estimated Nutrition (whole recipe, rough)
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cherry | 1 cup (138g) | 87 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
| Cider | not in our table | 0 |
| Brandy | not in our table | 0 |
| 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
- one quart of berries
- 3 pints of water
- 1 pound of sugar
- 2 gallon of water to each pineapple
- 1 quart of cider vinegar
- 1 tablespoon in a glass of ice cold water
- 4 quarts of berries into a stone jar
- 1 pint of brandy
- 2 tablespoons of the juice in a glass of ice water when serving
- 2 cups of currants stripped from the stems
- 2 cups of sugar
- two quarts of stemmed red cherries in three cups of vinegar stand
- 1 cup of water to every quart of fruit
- a quart of water
- a quart of berries into a dish
- a cup of ice water
- a cup of sugar to each pint of juice
- a pound of loaf sugar
- 1 lemon
- three cups of vinegar stand
- four whole days at least then strain through cloth by hand
- 1 ounce
- 4 pounds
- vinegar
Directions
Made from Berries and Small Fruit.
Fruit Sherbet.
Mash any ripe fruit and pass it through a sieve. To every quart of juice add a quart of water and sweeten to taste with powdered sugar. When the sugar has dissolved, strain again and keep in the refrigerator until wanted.
Strawberry Sherbet, One quart of berries, crushed to a paste; 3 pints of water and the juice of 1 lemon. Mix and let stand 3 hours. Strain out juice and add 1 pound of sugar. Stir well and set on ice until ready to serve.
Pineapple Ade.
Take fresh, ripe pineapples; pare and cut them into thin slices and then into bits. Put into a large pitcher and sprinkle with powdered white sugar; pour on boiling water in the proportion of ^2 gallon of water to each pineapple. Cover the jjitcher and let the fruit infuse into the water until it becomes quite cool, stir- ring and pressing down the fruit occasionally with a spoon to get out as much juice as possible. When it is cool, set on ice. Serve with sugar and ice in each glass.
Raspberry Vinegar.
Put a quart of berries into a dish and pour over them 1 quart of cider vinegar; let stand 24 hours, then strain through a flannel bag and pour this liquor on another quart of berries; do this for 3 or 4 days successively and then strain it. Make very sweet with loaf sugar; bottle and seal. Use 1 tablespoon in a glass of ice cold water, to drink in warm weather.
Raspberry Royal.
Put 4 quarts of berries into a stone jar and pour over them 1 quart of cider vinegar and add 1 pound of sugar. Mash berries to a paste and let stand in the sun 4 hours. Strain out all the juice and add 1 pint of brandy. Put in bottles and lay in the cellar. Use about 2 tablespoons of the juice in a glass of ice water when serving.
DRINKS AND BEVERAGES. 287
Raspberry Cup.
Mash and strain 2 cups of currants stripped from the stems. Mash also an equal quantity of raspberries. Mix the juices, sweeten to taste and serve in glasses with ice and cold water.
Blackberry Shrub.
For every cupful of fruit juice take Y^ cup of cider vinegar and 2 cups of sugar. Put fruit, sugar and vinegar over the fire, stir until sugar melts, and boil down to a thick syrup. Skim, strain and bottle. When serving, allow \i cup of syrup to ^ of a cup of ice water.
For raspberry shrub use ripe red raspberries and prepare the same as blackberry shrub.
Cherry Nectar.
1. Two quarts of stemmed red cherries
In three cups of vinegar stand For three or four whole days at least Then strain through cloth by hand.
2. To every pint of liquid tart,
Add pint of sugar, too; Boil twenty minutes, bottle tight — And you have a "temperance brew."
3. This nectar, well diluted, pour
In glasses of cracked ice;
Upon a warm or sultry day
Refreshing 'tis, and nice.
Fruit Shrub.
Use the ripe fruit of either cherry, currant or strawberry. Add 1 cup of water to every quart of fruit and cook until soft, then press out all the juice as one would if making jelly. Strain through cheese cloth and allow a cup of sugar to each pint of juice. Boil to a syrup and strain again. Bottle while hot and seal. When serving, dilute with water to taste and chill with cracked ice.
Flavoring Syrups. Made from strawberries, raspberries, pineapples and in the following way: Put the fruit in a kettle over a fire with sufficient
Z8» THE MENDELSSOHN CLUB COOK BOOK.
water to prevent burning. When boiled thoroughly soft put through a press, using a cloth lined cylinder. To each pint of juice add ^ of a pound of loaf sugar and put over the fire. As soon as it comes to a boihng heat, pour in bottles that are standing in boihng water, and set aside a few minutes to cool. Seal tightly. If properly made, it will keep 10 years.
Soda Syrup, with or Without Fountain.
The common syrups are made using the following: Pure water, ^ gallon; gum arable, 1 ounce; crushed sugar, 4 pounds. Mix and boil until the gum is dissolved, then skim and strain through white flannel. After which add tartaric acid, 2^ ounces, dissolved in hot water. To flavor, use extract of orange, rose, pineapple, peach, sarsaparilla, strawberry, lemon, etc.; 3^ ounce to each bottle, or to suit your taste.