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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 take three pounds of sugar
- one quart of vinegar
- two pounds at once
- three pounds of sugar
- one ounce each of cinnamon
- three mornings
Directions
MRS. GRISWOLD.
Boil the melon until you can stick a fork through it readily. To seven pounds of fruit take three pounds of sugar, one quart of vinegar and one ounce each of cinnamon, cloves and allspice. Scald the vinegar, put sugar and spices in, and pour over the melon. Do this for three mornings.
f)f(l]vfK^.
'OCHA and Java are considered the best, but with care, good coffee can be made of cheaper kinds, as it is much ^._ ?^ improved by age. It is best to procure a large quantity ^^^^ of that which you have proved to be good. All coffee. > needs to be looked over before roasting. If roasted in a stove oven, let it heat gradually, that the coffee may dry a while, but when it begins to roast it should be browned quickly and stirred often to prevent burning. Kernels should be brittle and of a bright brown color when <lone; if allowed to get black the coffee will not be good; and when done should be put into a canister and covered up close. It is better to brown but two pounds at once; never grind more than is to be used at one time. Too great care cannot be used in cleansing the coffee-pot in which the coffee is made.