Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pear | 1 medium (178g) | 101 |
| 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 |
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 fruit
- eight pounds of hard pears
- seven pounds granulated sugar
- one half pound of crystallized ginger
- a pound of granulated sugar to one pound of fruit
- three quarters of a pound of granulated sugar to one pound of fruit
- four digitized by google 108 harvest ftsttval lemons boiled until tender
- ginger
Directions
Grate, chop or shred with a fork the pineapple. Weigh three quarters of a pound of granulated sugar to one pound of fruit. Boil twenty minutes.
CHIPPED PEAB8.
Eight pounds of hard pears, after they are peeled and quartered. Cut in very small pieces, seven pounds granulated sugar, three or four
Digitized by
108 HARVEST FtSTtVAL
lemons boiled until tender, or so a fork will pierce them. Take from the water, seed and chop fine. Add one half pound of crystallized ginger. Boil all two hours. It is like marmalade.