Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 1 pint of water
- 2 pints of granulated 2 oranges
- one-half pound seeded raisins
- one pint of mixture add one
- half pints of water
- half pints of sugar to each pint of mixture
- one-half pints of cold water
- quarter pounds of granulated sugar
- 3 lbs
- 2 oranges
- 6 oranges
- 3 lemons
- 3 grape-fruit
- 4 lemons
- 1 dozen acid oranges
Directions
3 lbs. of Concord grapes; 1 pint of water; 2 pints of granulated 2 oranges ;
sugar; lb. of almonds;
y2 lb. of seeded raisins.
Pulp the grapes and save the skins; put on pulps and bring to boiling point; then put through flour sifter (taking out seeds) ; add to this the skins, water, sugar, oranges (cut in very small pieces, seeds taken out, and peel cut in pieces, also), one-half pound seeded raisins. Boil thirty minutes, and just before taking off the fire add the almonds, cut in long strips.
RELIABLE RECIPES FOR FRUIT. 131
ORANGE MARMALADE, No. 1.
6 oranges; 3 lemons.
Peel oranges and lemons, taking off heavy white inside skin. Put peel and pulp through meat-grinder, taking out seeds. To one pint of mixture add one and a half pints of water; boil one-half hour. Let stand twenty-four hours; then add one and a half pints of sugar to each pint of mixture and boil one-half hour. Use thin-skin, tart oranges.
ORANGE MARMALADE, No. 2.
3 grape-fruit; 4 lemons;
1 dozen acid oranges.
Cut the fruit in quarters and remove all seed; then clip fine with scissors. To each pound of sliced fruit add one and one-half pints of cold water. Let stand twenty-four hours; then boil for three-quarters of an hour, or until clips are quite tender. Again let stand until next day. Weigh the mixture again. To every pound of fruit and juice allow one and one- quarter pounds of granulated sugar. Boil all to- gether for three-quarters of an hour. Before filling jars, let jelly cool a little, as clips will be more evenly distributed.