Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Fruit | not in our table | 0 |
| 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
- twelve pounds fruit add one pound green ginger
- quarter pounds sugar
- one pint water
- four lemons
- ginger
Directions
Pare the citron, and cut it into small or fancy pieces ; take out the seed and use the pulp and rind. To twelve pounds fruit add one pound green ginger, four lemons, sliced thin, and with the seeds taken out. To each pound of fruit use one and a quarter pounds sugar, and one pint water. Boil it three or
PRESERVES. 203
four hours. Do not pot the lemon in till the citron is nearly ready to take up. Put the ginger in the sugar and make the syrup. Let the rind lie in cold water all night.