Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Bitter Orange | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 3 quarts fresh grapes
- 2 quarts cold water
- 1 ounce tartaric acid
- 2 pints of juice
- 1 pint sugar
- 4 quarts ripe grapes
- 4 cups white sugar
- 10 pounds granulated sugar
- 4 pounds bitter oranges
- 1 pint sugar to each | pint
- 2 lemons
- 6 large oranges
- 4 lemons in a kettle
- 1 quart
- 2 lemons thoroughly
Directions
Stem and wash ripe Concord grapes. Pop them, put the pulps in a kettle and stew until the seeds will separate. Press through a colander to remove the seeds, return the pulp to the kettle with the skins, and for every quart of grape add f quart sugar. Finish as gooseberry jam.
GRAPE JUICE, No. 1.
Mrs. D. A. Williams.
Mash 3 quarts fresh grapes, pour over them 2 quarts cold water, and 1 ounce tartaric acid. Let stand 24 hours, and strain. To 2 pints of juice, add 1 pint sugar, put over the fire, let come just to the boil, bottle and seal while hot.
GRAPE JUICE, No. 2.
Mrs. Anna Abram.
Take 4 quarts ripe grapes, picked from their stems and washed ; cover with water and cook very slowly until the grapes are soft. Drain through a double cheesecloth. Add 4 cups white sugar, and when dissolved let boil up once. Bottle and seal, and keep in a dark place. Serve with equal amount of syrup and water and a little lemon.
ORANGE MARMALADE, No. 1.
Mrs. Peter McQuade.
Slice the oranges on a cabbage sheer. Weigh them, and to every pound of fruit, add 1\ pints water. Boil f hour. Let stand 24 hours, weigh again and to every pound of fruit allow li pounds sugar, and juice of 2 lemons. Do not put sugar in till the fruit comes to a boil, and cook only until clear. Skim and put into pint glasses or jars.
ORANGE MARMALADE, No. 2.
Mrs. Wm. J. Davis.
Put 6 large oranges and 4 lemons in a kettle, cover with cold water and boil slowly 2 hours. Take out the fruit and reduce the juice to 1 quart. Take out the seeds, and shred the fruit very fine (using the scissors) ; then return to the juice, and add 10 pounds granulated sugar, and boil slowly for 35 minutes.
CANNED FRUITS AMD VEGETABLES. 275
ORANGE MARMALADE, No. 3.
Mrs. David Campbell.
Wipe 4 pounds bitter oranges and 2 lemons thoroughly .and grate off all fhe yellow rind. Cut off all the white inner nndpu ft aside and cut the pulp up fine into a preserving kettle wUh 2 au.rts vva?er let boil .V hour, stirring frequently; strain through a iellv bac^ without squeezing. Measure the liquor and put back fn 'the keule with 1 pint sugar to each | pint ; add the yellow grating, and let it boil hard for lU minutes. Skim and can.