Estimated Nutrition (whole recipe, rough)
Counts 2 of 5 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Fruit | not in our table | 0 |
| Cider | not in our table | 0 |
| 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
- one pound of sugar to each pound of fruit
- four pounds of fruit one pound cider vinegar
- one inch thick
- mace
Directions
Slice the cucumbers about one inch thick, and boil for an hour in weak alum water, then take them out and lay them in cold water, leaving them until perfectly cold, then boil again in fresh alum water half an hour. Drain the fruit well, and make a syrup of one pound of sugar to each pound of fruit. To four pounds of fruit one pound cider vinegar. Boil the syrup, then put in the fruit, and let it boil until it is trans- parent. Add mace, and if the syrup is not thick enough
PICKLES AND CATSUPS. 223
continue to boil it after the fruit is removed. When cold sprinkle in some white mustard seed.