Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Fruit | not in our table | 0 |
| Pie | not in our table | 0 |
| Pumpkin | 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
- 1 cup sour cream
- 8 cups sugar
- 7 cups sugar
- 2 cups of raisins
- 1 cup sugar
- 2 gallon jar of fruit
- 1 square basket of blue plums
- 2 cups shelled almonds chopped
- 1 tbs
- 2 eggs
- 1 tsp
- 1 crust
- 1 medium sized pie pumpkin
- 4 oranges
- 4 lemons
- 2 oranges
- 2 lemons
- 6 lbs
- 3 lbs
- 2 tbs
- 1 basket plums
- 2 chopped fine
- 1 basket of blue plums
- 4 oranges cut in dice
- 2 qts
- 3 pts
- 2 large oranges
- 4 pieces
- 1 lemon
- 7 level cups white sugar
Directions
SOUR CREAM FILLING FOR PIE. 1 cup sour cream, J cup sugar, 1 tbs. flour, \ scant tsp. cinnamon, \ scant tsp. cloves, f cup chopped raisins, 2 eggs. Mix together the sugar, flour, cinnamon and cloves. Add the sour cream and beaten yolks of eggs and lastly the chopped raisins. If desired 1 tsp. sherry may be added. Bake with 1 crust, using the white of an egg for a meringue for the top of the pie. Mrs. P. R. Roob.
"Delectable dishes of preserved plums and peaches and pears and quinces." — Irving.
PUMPKIN CONSERVE. 1 medium sized pie pumpkin, pared and cut into inch squares, measure and add same amount of sugar, let stand over night, in morning add juice of 4 oranges and 4 lemons and rind of 2 oranges and 2 lemons, cut fine. Cook until thick. Mrs. E. T. White.
SPICED GRAPES. 6 lbs. grapes, separate pulp and skins, boil skins till tender, boil pulp and put through sieve to remove seeds, add skins, 3 lbs. sugar, 2 tbs. each of cinnamon and allspice, J tsp. cloves. Cook all together till it jellies. Put in glasses and seal. Mrs. T. F. Quinby.
PLUM CONSERVE. 1 basket plums, 8 cups sugar, 1 lb. seeded raisins, juice 4 oranges with rind of 2 chopped fine. Remove stones from plums, add other ingredients. Watch carefully while boil- ing as it burns easily. Boil until thick. Put in jelly glasses. Mrs. J. G. Palmer.
CONSERVE. 1 basket of blue plums (stone) , 4 oranges cut in dice with peel on, 7 cups sugar, § lb. English walnuts cut fine. Boil till thick. Mrs. Wm. Womack.
CURRANT CONSERVE. 2 qts. currants, 3 pts. sugar, 2 large oranges, 2 cups of raisins. Stew fruit 15 minutes. Then add orange pulp. Boil | hour. Mrs. W. H. Norton.
TUTTI FRUTTI (NOT COOKED). Put into a jar 1 pt. of alcohol and to every cup of fruit add 1 cup sugar, stir every other day. Start with pine- apple and as fruits come in season, add to the jar every kind of fruit except pears, gooseberries and blueberries; if you put in currants use juice only. 1 pt. of alcohol will make a 2 gallon jar of fruit. At Christmas time it will be ready for use. This improves with age, but must be stirred occasionally. Mrs. W. A. Mather.
PLUM CONSERVE. 1 square basket of blue plums. Stone and cut in 4 pieces, do not skin. 1 lb. seeded raisins (whole), 4 oranges and 1 lemon. Peel and slice fine. 7 level cups white sugar. 2 cups shelled almonds chopped. Add just enough water to the plums so they won't stick. Cook till juice is ex- tracted, then add other ingredients. Cook slowly until it jams. Add nuts the last thing, about 10 minutes before taking off. Mrs. Eugene DeHaven.