Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Concord Grape | 1/2 cup (76g) | 62 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Meat | 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
- 2 cups english walnut meats
- 6 oranges into a preserving kettle
- 7 lbs
- 3 lbs
- 1 lemon rind
- 1 orange rind
- 1 basket concord grapes
- 3 oranges cut in small pieces
- 5 lbs
- 3 lemons sliced thin
- 1 small cup vinegar
- 1 tsp
- 1 tbs
- 2 tsp
- vinegar
Directions
Slice very thin, 6 oranges into a preserving kettle, add 7 lbs. sugar and place over a very slow fire until sugar is all dissolved, then add 7 lbs. pie plant peeled and cut up as for stewing. Boil 35 minutes, then put into glasses.
Mrs. J. C. Sterling.
SPICED RIPE TOMATOES. 1 lb. tomatoes, f cup sugar, \ cup vinegar, § tsp. cinna- mon, \ tsp. cloves. Pare tomatoes, scoop out the seeds and throw away. Boil sugar, vinegar and spices 10 minutes, then add tomatoes and boil 5 minutes. Scoop out tomatoes and boil \ hour, then add tomatoes again and heat, then seal in jars. Mrs. Joseph Tuttle, Hartford.
PIEPLANT CONSERVE. 3J lbs. pieplant, 3 lbs. sugar, 1 lemon rind and juice, 1 orange rind and juice. Boil 30 minutes, then add | lb. blanched almonds. Put in jelly glasses.
Mrs. J. G. Palmer.
GRAPE CONSERVE. 1 basket Concord grapes, wash and put in kettle and boil until soft, rub through colander; to the thick juice add 2 cups English walnut meats, 1 lb. raisins, 3 oranges cut in small pieces (peel and boil the rind in a separate pan of water, drain, then add fresh water and boil again). When soft add to the other ingredients with 5 lbs. granulated sugar, boil until thickens, put in jelly glasses and seal.
Mrs. William Gawne.
GINGERED PEARS. Cup up fine after peeling 1 pk. Kiefer pears. Put in jar in layers with 5 lbs. sugar. Let stand overnight. In the morning put over slow fire, add \\ lbs. crystallized ginger, 3 lemons sliced thin, \ lb. seeded raisins, 1 small cup vinegar, 1 tsp. grated nutmeg, 1 tbs. cinnamon, \ doz. small cloves. Cook until reduced f . Add \ lb. chopped walnuts last.
Mrs. CM. Hanscom.
SPICED GRAPES. Take pulp from grapes and save skins. Boil pulp and put through colander to remove seeds. Then add skins to pulp, to every 7 lbs. fruit take 4| lbs. sugar, f pt. vinegar, 2 tsp. each of cloves and allspice, 1 tsp. cinnamon. Boil as for jam. Mrs. H. Briggs.