Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 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 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- two blades of mace
- one leaspoonful of whole cloves
- one third
- one reason why french* cooking is much nicer than any other is that it is season
- five cents' worth at a time you would soon have a good assortment
- seven first mentioned in httle boxes on your window sill
- vinegar
- salt
- mace
- cinnamon
- cloves
- pepper
Directions
Select perfect fruit ; always cook in porcelain, never in metal ; bottle in stone and glass, and never use tin; keep in a dry, dark, cool place. If, on opening, there is mold on the catsup, remove carefully every particle of it, and the catsup will not then be injured. To prevent this molding, the cans may be filled nearly to the top with the catsup and the rest filled up with hot vinegar. If, on opening, there is danger of the rest spoiling, heat it thoroughly, and if too thick add vinegar. Some do not boil their catsup, but instead sprinkle the tomatoes with salt and let them stand over night, then strain and add
438 CATSUPS AND SAUCES. '
spices. The following will apply to cherries, peaches, plums, grapes and all kinds of berries. The object is to get the pulp of the fruit as the foundation for the catsups, and they wonderfully retain their flavor, notwithstanding all the ingredients added : To every quart of the juicy pulp allow one pound of sugar, two blades of mace, three of cinnamon, one leaspoonful of whole cloves, one of pepper corns ; boil all down one third, then skim out the spices, add the sugar and boil till thick, and then reduce to a proper consistency with vinegar, and bottle for use.
For seasoning food and sauces are herbs which usually are dried during the summer season. Many people have the idea that a finely-flavored dish must cost a great deal ; that is a mistake ; if you have untainted meat, or sound vegetables, or even Indian meal, to begin with, you can make it delicious with proper seasoning. One reason why French* cooking is much nicer than any other is that it is seasoned with a great variety of herbs and spices ; these cost very little ; if you would buy a five cents' worth at a time you would soon have a good assortment. The best kinds are sage, thyme, sweet marjoram, tarragon, mint, sweet basil, parsley, bay leaves, cloves, mace, celery seed and onions. If you will plant the seed of any of these seven first mentioned in Httle boxes on your window sill, or in a sunny spot in the yard, you can generally raise all you need. Gather and dry as follows : Parsley and tarragon should be dried in June and July, just before flowering ; mint in June and July ; thyme, marjoram and savory in July and August ; basil and sage in August and September ; all herbs should be gathered in the snnshine, and dried by artificial heat ; their flavor is best preserved by keeping them in air-tight tin cans, or in tightly-corked glass bottles,