Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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 sugar
- 7 lbs
- 2 lemons
- 1 orange
- 1 lemon
- 5 lbs
- 3 tbs
- 5 oranges
- 2 oranges
- 2 qts
Directions
7 lbs. sugar, 7 lbs. pears, using the green pears cut in dice, add 1 lb. crystallized ginger or an amount that would give equal strength of green ginger root, juice of 2 lemons. Boil until quite thick. Mrs. E. W. Ensign.
PEACH MARMALADE. 1 qt. peaches, 1 qt. sugar, 1 orange, 1 lemon. Boil peaches, oranges and lemons until all are mixed together, then add sugar and boil for two hours. Mrs. Moreau.
SPICED CURRANTS. Very good. 7 lbs. currants, 5 lbs. brown sugar, 1 pt. vinegar, 3 tbs. cinnamon, 3 tbs. cloves. Pick over currants, add other ingredients and cook slowly 1| hours.
Mrs. B. G. Hardwick.
ORANGE MARMALADE. 5 oranges and 1 lemon. Slice 3 of the oranges and the lemon as thin as possible. Peel the other 2 oranges and cut off all of the tough white skin. Slice thin as possible and add to the first. Take 1 lb. sugar to 1 lb. fruit and add 2 qts. water. Let stand 24 hours, then boil 2 hours. Let stand again 24 hours. Boil § hour and can. Seal.
Miss Augusta Hedwall.
WATERMELON PRESERVES. Use a good ripe melon and cup up in small inch pieces both red and white parts. To 1§ cups of melon add 1 cup sugar, let it stand over night. Drain off the liquid in the morning and boil it to a syrup, add the melon and boil until melon looks clear, the last 15 minutes add sliced lemons (3). Seal very carefully in jars. Will be a nice rosy color in 3 weeks and then is ready for use. A delicious sauce.
Mrs. G. Nor strom.
HOW TO OPEN FRUIT JARS. Place the jar bottom side up in hot water deep enough to cover the cap only, or hold for a moment under the hot water faucet, turning the jar as the water strikes it. The cover can easily be removed.