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 |
|---|---|---|
| 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-fourths cup of sugar to each cup of fruit
- three-fourths pound sugar
- one lemon
Directions
APRICOT MARMALADE— Pour boiling water over apricots, let stand about four minutes. Peel and remove stones, then press through sieve. Add three-fourths cup of sugar to each cup of fruit and cook from one-half to three-fourths of an hour. Stir frequently to keep from burning.
JULIA M. FARA.
CRABAPPLE MARMALADE— Core, but do not peel crabap- ples. Boil cores with enough water to cover about one-half hour, strain. Boil crabapples with very little water until well broken, then put through a colander to separate skin from pulp. To this pulp add the juice from cores and boil until quite thick, then to each pound of fruit add juice of one lemon and three-fourths pound sugar, boil forty-five minutes longer and can in jars or jelly glasses.