Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 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 |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
| Wheat | 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
- ten pounds of grapes
- 1 quart of water
- 1 pound of sugar to the juice
- 15 min
- 10 min
- 30 min
- 35 min
- 25 min
- 5 qiours fowl -- chicken
- 60 min
- 40 mia
- 8 lbs
- 40 min
- 10 lbs
- 5 min
- 6 lbs
- 45 miinutes wheat
Directions
Meat— Beef ribs, well done 12-15 min. per lb.
Beef, ribs, rare done 10 min. per lb.
Beef, rolled 12-15 min. per lb.
Beef, sirloin, rare done 10 min. per lb.
Beef, sirloin, well done 12-15 min. per lb.
Beef, boiled 30 min. per lb.
Beef, corned 30 min. per lb.
Beef, a la mode, boiled 4 hours
Ham, boiled 20-35 min. per lb.
Lamb, well done 15 min. per lb.
Liver, whole 2 hours
Mutton leg, rare 10 min. per lb.
Muijfx>n leg, well done 15 min. per lb.
Mutton, boiled 15 min. per lb.
Pork, well done 30 min. per lb.
Pork, boiled 25 min. per lb.
Sweetbreads, boiled 20-30 min. per lb.
Tripe 5-8 hours
Tongue, smoked 3-4 hours
Venison lO-^lS min. per lb.
Veal, boiled 2-5 Qiours
Fowl — Chicken, boiled 15 min. per lb.
Duck, tame 40-60 min. per lb.
Duck, wild 30-40 mia. per lb.
Goose 8 lbs. 2 hours
Grouse ; 30 min. per lb.
Partridge 30-40 min. per lb.
• Pigeon 30 min. per lb.
Turkey , 8 lbs. 8 hours ; 10 lbs. 3 hours
Turkey, boiled 15 min. p^ ib.
Fish— Codfish, dry, boiled 35 mm. per lb.
Clams 3-5 min.
Pish, small 20-30 min. per lb.
Fish, thick 4-6 lbs. 1 (hour
Fish, long 6-8 lbs. 1 hour
Lobsters, boiled whole 40 minutes
Oysters : . . 3-5 minutes
VlxsETABLES — Aspamgus, boiled 30-30 minutes
Beans, shell, boiled 45-60 minutes
Beets, young, bodied 20-45 minutes
Beans, lima, boiled 20-45 minutes
Beans, string, boiled 45-60 minutes
Beans, dry, boiled 4 hours
Beans, baked 6-8 hours
Beans, green in pod, boiled 3 hours
Brussels sproufB 15-20 minutes
Corn, green, boiled 15-20 minutes
Cauliflower, boiled 20-30 minutes
Celery, boiled 20-30 minutes
Carrots, boiled 20-45 minutes
Cabbage, boiled 3-4 hours
Cabbage, young, boiled 20-30 minutes
Eggs, boiled 3-5 minutes
Eggs, hard 15-20 minutes
Hominy, boiled 1-2 hours
Macaroni, boiled. 20-30 minutes
Onions, boiled '20-45 minutes
Oyster Plant, boiled 45-60 minutes
Oatmeal, boiled 1-2 hours
Potatoes, boiled 20-30 minutes
Potatoes, baked ; . . . 30-45 minutes
Peas, boiled 15-20 minutes
Parsnips, boiled 20-45 minutes
Rice, boiled 15-20 minutes
Spinach, boiled 15-20 minutes
Squash, boiled 20-30 minutes
Turnip, boiled 20-45 miinutes
Wheat, boiled 1-2 hours
Bread — Loaf, balced 40-60 minutes
Rolls, baked 10-20 minutes
Biscuits, baked 10-20 minutes
Graham gems 30 .minutes
Coffee, boiled 1 minute
Cookies 10-15 minutes
Gingerbread 20-30 minutes
Fruit Cake 3 hours
Sponge Cake 45-60 minutes
Plain Cake 30-40 minutes
Eice, baked 60 minutes
Tapioca, baked 60 minutes
Plum Pudding, baked 10 minutes
Indian Pudding, baked 2-3 hours
Bread Pudding, baked 60 minutes
Custards, baked 15-20 minutes
Steamed Pudding 1-3 hours
Steamed Brown Bread 3 hours
BEVERAGES.
GEAPE JUICE. Ten pounds of grapes, weighed with stems on. Remove from stems. Put in stewpan and crush a little with potato masher. Add 1 quart of water and boil a few minutes. Place in a bag and drain, then add 1 pound of sugar to the juice, bring to a boil, and seal in tight bottles or cans. If not sweet enough to suit taste, add more sugar.
Mes. Van Slyee.
Pick Concord grapes from stem. Wash grapes and heat, stirring all the time. When broken pour into jelly bag and allow juice to drip. Measure and allow one-fourth the quantity of sugar. Cook juice and sugar to boiling point, pour into hot bottles or jars, cork and seal imme- diately. Juice obtained by squeezing the bag should be put up separa;tely and marked "Seconds." Mes. C. A. Mabtin.