Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 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 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | 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 half ounce white ginger to a gallon of pickles
- one pint of vinegar to every pound of sugar
- one tablespoonful tumeric to a gallon of pickle
- two pounds of sugar
- a gallon of pickles
- a gallon of pickle
- a cup of water to every two pounds of sugar
- one teaspoonf ul soda
- ginger
- vinegar
- mace
- cloves
- cinnamon
Directions
Equal weight of rind and white sugar, one half ounce white ginger to a gallon of pickles, one pint of vinegar to every pound of sugar, one teaspoonf ul soda, one tablespoonful tumeric to a gallon of pickle, mace, cloves and cinnamon to taste. Take the thickest rind you .can get, pare off the hard green rind, also the soft inner pulp. Cut into small pieces of uniform size and shape, and put into brine strong enough to float an egjg^ and let them remain from five to ten days, then soak in fresh water a few days, changing the water every day. Cover them with water in a preserving kettle in which the soda has been dissolved, heat slowly, then boil gently until tender. Prepare a syrup of the sugar.
Digitized by
COOK BOOK. 107
allowing a cup of water to every two pounds of sugar. When the syrup is quite hot, but not boil- ing, put in the rinds and simmer until they look quite clear. Take them out and spread on plates, then add to the syrup the vinegar and spices tied up in muslin bags. Boil this up, reftitn the rind to it; and simmer fifteen minutes. Put up in glass jars.