Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple Juice | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Peppermint | 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 of granulated sugar
- 3 drops of peppermint oil
- 2 cups of sugar
- 4 cups of nuts
- 4 cups of brown sugar
- 2 tablespoonfuls of virot's vanilla
- 2 cups of chopped walnuts
- 6 pints of apple juice
- 4 lemons to 6 pints of apple juice
Directions
Mrs. M. M. Fenner.
1 cup of granulated sugar; ^ cup of water.
Put on stove and let it boil i or 2 minutes after it begins bubbling all over. It will string when right. Do not stir while boiling. When boiled, add 3 drops of peppermint oil and beat until it begins to turn slightly white, when drop quickly on marble or buttered paper.
PRALINES. Mrs. A. R. Moore.
2 cups of sugar; ^ cup cream; i]4 cups of nuts (pecans preferred).
Boil sugar and cream until it will stay in the shape of a ball. Take off the stove and beat thoroughly, and when it begins to grain or sugar add nuts.
Mrs. P. R. Bradley.
4 cups of brown sugar; i tablespoonful of butter; i cup of milk; i teaspoonful of salt; 2 tablespoonfuls of Virot's Vanilla; 2 cups of chopped walnuts.
Boil the sugar, butter and milk until it drops hard in cold water, When done, pour in the vanilla and walnuts, and stir constantly until well mixed. Pour on a buttered platter and cut into squares.
For fastidious tastes— Virot's Extracts.
All fruit jellies are made so much alike, that a few general directions are sufficient. For berries, currants, or grapes, heat the fruit, strain it and add i pound of sugar to each pint of juice. Crab-apple, quinces or apples must be stewed before straining; and to apple jelly may be added the juice of 4 lemons to 6 pints of apple juice. Crab-apple is improved by }i pie-plant. For any jelly, boil the juice about 20 minutes. Add the sugar, and let it boil 2 or 3 minutes more. Always have the sugar hot when you put it in.