Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 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 |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- two cups of cold water
- six pounds of tomatoes in small pieces
- three cups sugar
- one stick cinnamon
- one cup berries allow three-quarters cup sugar
- one large grapefruit
- one large orange
- one large lemon
- ten ordinary jelly glasses full
- one orange cut fine
- cinnamon
Directions
GRAPEFRUIT MARMALADE— One large grapefruit, one large orange, one large lemon. Scrub fruit, cut in half, seed and take out cores. Chop very fine. Measure and to every cup of the fruit add two cups of cold water. Put in agate or china vessel and let stand twenty-four hours. Longer will do no harm in cold weather. Put on the stove and let it come slowly to a boil. Cook for twenty minutes and set away for another twenty-four hours. Then measure again and for every cup of fruit allow a cup of sugar which you heat in the oven in a shallow pan before adding to fruit. Boil the fruit hard for twenty minutes, then add sugar and boil moderately until the fruit jellies on a spoon dipped into it. This amount will make about ten ordinary jelly glasses full, if boiled neither too long nor too thick.
MILADA R. KOREN.
PRAGUE CHAPTER BOOK OF RECIPES 105
TOMATO JAM — Scald, peel and cut six pounds of tomatoes in small pieces. Add three cups sugar, one stick cinnamon and the peel of one orange cut fine. Boil until transparent.
MARIE E. TUREK.
STRAWBERRY JAM— Stem berries, wash well and to one cup berries allow three-quarters cup sugar. Let stand about three hours until juice forms. Boil three-quarters of an hour and seal boiling hot.