Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- one tablespoonful of allspice
- three bunches of nearly ripe grapes will be an improvement
- a quart of vinegar
- a handful of raisins
- one coffee-cupful of hot water
Directions
Take large yellow cucumbers, pare off the rind and remove the seeds, cutting them in slices half an inch thick, and when the seeds are out, they will be in rings. Soak in strong salt and water over night, then pour boiling water on them, and let them stand an hour. Boil a quart of vinegar with one coffee-cupful of hot water, two of sugar, one tablespoonful of allspice, mace, cloves and cinnamon, ground fine. A handful of raisins, or two or three bunches of nearly ripe grapes will be an improvement. When the vinegar is boiling hot, put in the rings of cucumbers, and let them boil until soft to the fork. Skim out on platters, boil up the sirup for ten minutes, put the rings into jars, and pour the boiling hot liquid over them. Seal tightly. They are a nice relish for the supper table.