Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | 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
- six pounds of citron use six pounds of sugar
- three pints of clear water until the water is highly flavored
- a pound of ginger root
- six pounds of sugar
- four lemons
- one desires to imitate the west indies ginger preserve
Directions
Wash and pick blows off, but leave stems on your
crab apples. Take as many pounds of sugar as there
are pounds of fruit ; add a little water to dissolve; put
in part of fruit at a time; when the apples begin to
crack, skim out into a jar ; when all are done boil syrup
a few moments, and skim; then pour over fruit, keep
dry and cool.
PRESERVED C'lTRO!^.
The citron can be pared, cored and sliced, or cut into fancy shapes with cutters which are made for the pur- pose. To six pounds of citron use six pounds of sugar, four lemons, and a quarter of a pound of ginger root. Put tlie slices of lemon into a preserving kettle and boil them for half an hour, or until they look clear in a little clear water ; then drain them ; save the water, and put the slices into anothei dish with a little cold water; cover tliem, and let them stand over night. In the morn- ing wrap the ginger root (bruised) in a thin muslin
128 THE MISSOURI COOK BOOK.
cloth ; boil it in three pints of clear water until the water is highly flavored, when take out the bag of ginger. Having broken up the loaf sugar, put it into the pre- serving kettle with the ginger water. When the sugar is all melted set it over the fire ; boil and skim until no more scum rises ; then put in the pieces of citron and the juice of the lemons. Boil them in the syrup till all the slices are quite transparent. Do not allow them to break; when done put them into the jars, pouring the syrup carefully over them. If one desires to imitate the West Indies ginger preserve, the slices of lemon may not be added; yet they are a pretty addition. — From Mrs. Henderson^ s Cook Book.