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 |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Cloves | 1 tsp ground (2g) | 7 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Sauce | 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
- 1 teaspoonful of ground cloves
- 2 teaspoonfuls of ground allspice
- a pint of cream whipped
- a pint of whipped cream
- 7 lbs
- 2 teaspoonfuls 4 lbs
- 4 lbs
- three parts -- tie up in little muslin bags
- one gallon
- six mornings
- 7 pickles -- catsups -- sauces
Directions
7 lbs. of fruit;
1 teaspoonful of ground
2 teaspoonfuls of ground
allspice ;
2 teaspoonfuls
4 lbs. of brown sugar; Yi teaspoonful of mace (if liked) ; ounce of ginger root; Vinegar ; of ground cinnamon.
Get the little Seckel pears; look them over carefully and select only the perfect ones, leaving the little stems on. Peel them; boil in clear water until very tender. Mix the spices and divide into three parts — tie up in little muslin bags. Put on as much vinegar as you think will cover the fruit (about one gallon) with the sugar. Drop in the little spice bags and bring to boiling point. Pack the pears in a stone jar and pour over them, the boiling vinegar. Each morning, for six mornings, return the vinegar to the fire, and pour over the pears the boiling vinegar. At the end of this time it will be very thick and quite ready for use.
PICKLES— CATSUPS— SAUCES.
In making paste for pies, handle as little as possible. Make up several hours before needed; roll in a nap- kin, and put in a pan on the ice.
In making cream desserts, be careful to notice which the recipe calls for, a pint of cream whipped or a pint of whipped cream. It will make enough differ- ence to completely spoil the dessert. See that all gelatine is well dissolved before adding to any mix- ture.
In making custards, beat the eggs a very little, just enough to blend them, as you want the eggs to thicken the milk. If you wish to lighten with eggs, as in cake, beat them thoroughly.
The scalding of milk and cream makes a very smooth mixture for all desserts.