Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pineapple | 1 cup chunks (165g) | 82 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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 pound of sugar
- ten oranges
- three oranges sliced very thin
- three lemons
- one diced pineapple
Directions
Pulp of ten oranges, three oranges sliced very thin, three lemons, one diced pineapple. To each pound of fruit use one pound of sugar. Stand with sugar twelve hours. Pour off juice. Boil to thick syrup, add fruit; boil until tender and thick. Put in jelly glasses and cover with paraffine. Be careful not to burn. — Mrs. Geo. Mathews.
PRESERVES.
Take equal parts of fruit; cherry, blackberry or raspberry, and sugar. Allow to melt, then boil briskly for fifteen minutes. The next morning seal up cold. — Mata Newton.