Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
61
Calories
0g
Protein
0g
Fat
16g
Carbs
Counts 2 of 3 ingredients — the other 1 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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Fruit | 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 of fruit
- three-quarters pound of sugar to one pound sundries
- ten lemons
- one pound sundries
Directions
1
Ten lemons, half a pound ginger, green or dried, to twelve pounds of fruit. Three-quarters pound of sugar to one pound
2
SUNDRIES. 309
3
of fruit. Lay the pumpkins in the sugar until a syrup is formed, and boil as for other preserves. If the ginger is too strong lessen the quantity.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive