Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
61
Calories
0g
Protein
0g
Fat
16g
Carbs
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Fruit | 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
- 8 pounds of fruit
- 4 pounds of sugar
- 4 lemons
Directions
1
Mrs. Walter Finkel.
2
8 pounds of fruit; 4 pounds of sugar; % pound of ginger root (green); juice of 4 lemons; i tumbler of water.
3
Rind of lemons to be cut thin and long. Peal and cut pears into thin slices (cannot be too thin). Boil % of an hour. Use hard, green pears.
By Fredonia, N.Y. Trinity parish guild, comp. [from old catalog] ·
Recipe sourced from
internet_archive