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 |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- seven pounds of fruit allow three
- half pounds of su- gar
- one pint of vinegar
- one ounce of cinnamon
- half ounce of cloves
- vinegar
- cinnamon
- cloves
Directions
MRS. J. CARPENTER.
To seven pounds of fruit allow three and a half pounds of su- gar; let them boil fifteen minutes or a little more, then skim out the fruit and add to the syrup one pint of vinegar, one ounce of cinnamon and a half ounce of cloves. Put the spices into a bag and let them boil one hour in the vinegar; then pour over the cherries.