Estimated Nutrition (whole recipe, rough)
Counts 2 of 5 ingredients — the other 3 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 |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fruit | not in our table | 0 |
| Rose | not in our table | 0 |
| Geranium | 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 sugar
- one-half pound of sugar to one pound of fruit
- one pound of granulated sugar
- one pound of sugar to one pound of fruit
- a cup of sugar
- three rose geranium leaves may be added
- one pound of fruit
- 4 oranges about 5 lb
- 2 oranges y2 lb
- five pounds
Directions
Crabapple Jelly.
Wash crabapples and cut in halves. Put in a kettle with just enough water to cover them. Cook thoroughly and put in a jelly bag and let drip. For every cup of juice add a cup of sugar and let boil about twenty minutes. Two or three rose geranium leaves may be added. Pour into glasses and when cold, cover the top with melted paraffin.
Cranberry Jelly.
4 c. cranberries 2 c. sugar
1 c. water
Pick over and wash berries. Cook slowly in boiling water twenty minutes or until soft. Rub through sieve, add sugar and stir. Cook about five minutes or until it thickens. Pour into wet moulds. Serve with meat.
Cranberry Jelly.
1 qt. cranberries 2 c. sugar
1 pt. water
Simmer cranberries and water until they burst. Add sugar and boil fifteen minutes. Force through sieve into a mould.
Currant Jelly.
Wash the currants and put them into a kettle over a very slow fire with a small quantity of water. Cool and strain through a thin bag. For every pint of juice add one pound sugar. Let boil twenty minutes. When cool pour paraffin over top.
Pineapple Preserves.
Pare and grate the fruit, and make a syrup of one-half pound of sugar to one pound of fruit. Cook together about ten minutes, fill into jars and seal tight. Delicious to serve with ice cream, charlotte russe or blanc mange.
144 THE SHOREWOOD COOK BOOK
Plum Conserve.
1 sq. basket blue plums 1 lb. seedless raisins
4 oranges About 5 lb. sugar
Grated rind of 2 oranges y2 lb. broken walnuts
Boil plums, oranges, raisins and the grated rind of the oranges with an equal amount of sugar (about five pounds). Let fruit boil to pieces before adding sugar. Watch closely, stirring it, as it burns easily. Just before putting into glasses add the broken walnuts.
Red Raspberries.
Mash the berries and add one pound of granulated sugar for every pound of fruit. Mix thoroughly and let stand twelve hours, stirring occasionally. Seal in glass cans without heat- ing. They will keep for a year or more and retain their flavor much better than when cooked. If they should appear to be fermenting, do not be alarmed.
Spiced Gooseberries.
green gooseberries
Prepare the fruit and use one pound of sugar to one pound of fruit. Cook until transparent.
THE SHOREWOOD COOK BOOK 145