Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | 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
- nine quarts grapes
- three pints water
- four cups sugar
- one dozen pint bottles
- one must first understand the main principles that underlie the process
Directions
Wash and stem nine quarts grapes. Add three pints water, bring to a boil, strain through bag, put on the fire, adding four cups sugar, and when juice is boiling hot bottle and cork immediately. Seal with paraffin or seal- ing wax. This is enough for one dozen pint bottles.
Mrs. Mary Tweedale.
JELLY MAKING
To succeed in making any kind of jelly, one must first understand the main principles that underlie the process. An example of the process may be given by a recipe for currant jelly.