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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Melon | 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 pounds of powdered sugar
- three quarts of fresh milk boiled
- two pounds of sugar to every pound of melon
- a quart of white wine
- two lemons very thin
- salt
- ginger
Directions
Peel two lemons very thin ; squeeze the juice over the peel, and let it lay all night. In the morning add to it two pounds of powdered sugar, a quart of white wine, three quarts of fresh milk boiled, hot. Strain it through a jelly bag till perfectly clear. Let it stand till quite cold, and you will find it a delicious summer beverage.
148 PRESERVES.
PRBSBRVBS.
SWEETMEATS.
Cut and scrape the melons, lay them in salt and water twen- ty-four hours, then soak them in fresh water for one day; put them to green in a brass kettle, a layfir of melon, between cab- bage or grape leaves, sprinkled with powdered alum. When they are sufficiently green, lay them in fresh water for twenty- four hours more, then make a weak syrup and boil them, letting them stand in it two or three days ; then make a fresh syrup, al- lowing two pounds of sugar to every pound of melon ; season with ginger. — Miss Spears.