Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mace | 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 damsons put one pound sugar
- a pint of vinegar
- one pound sugar
- six successive mornings
- vinegar
- mace
- cloves
- allspice
- cinnamon
Directions
To every two pounds of damsons put one pound sugar, half a pint of vinegar, add mace, cloves, allspice, and cinnamon to taste. Place the fruit in ajar, then scald the vinegar, spices and sugar together, and pour it over the fruit for six successive mornings, covering the jar each time very closely, to prevent the flavor from escaping. This pickle is fit for use in two weeks.