Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Fruit | not in our table | 0 |
| Cider | 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
- seven pounds of fruit allow three
- one pint of cider vinegar
- two ounces of whole cloves
- one-half pounds of sugar
- two whole cloves
- three mornings
Directions
To every seven pounds of fruit allow three and one-half pounds of sugar and one pint of cider vinegar, two ounces of whole cloves, two of stick cinnamon. This is for peaches, pears, apples or musk melons. Peaches, pears and apples should be pared only, not divided. Then in each stick two whole cloves. The cinnamon should be boiled in the vinegar. Put the prepared fruit into a stone jar and pour the vinegar, scalding hot, over it. Repeat this, for three mornings. These sweet pickles will be found delicious, and will keep any length of time. The melons should be cut in strips, as if to serve fresh on the table, and should not be too ripe. Simmer them thirty minutes slowly in the pre- pared vinegar, and they will need no further attention except to keep them closely covered. These will keep good a year.