Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Mace | not in our table | 0 |
| Quince | 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 small green tomatoes
- 7 pounds sugar
- 1 ounce mace
- 4 lemons
- 1 gallon
- 5 quinces
- mace
- ginger
Directions
Marion Harland.
Take 8 pounds small green tomatoes, pierce with a fork ; add 7 pounds sugar, the juice of 4 lemons, and 1 ounce mace and ginger mixed. Pleat all together slowly and boil till the fruit is clear. Take out with a skimmer and spread out to cool. Boil the syrup till thick. Put the fruit in jars, and cover with the hot syrup.
Small, ripe, yellow tomatoes are preserved in the same way.
PRESERVED V/ATERMELON, NO. 1.
Mrs. Hugh Ewing.
Take the green rind of the melon and scrape the outside off. ]\lake the thickness you wish. As you scrape, rinse in clear water and throw into a pan of water with a little alum in it. Put grape leaves at the bottom of the kettle, then put in the rind and alum water, cover with leaves and then with the cover. Cook over a slow fire for 3 or 4 hours. Make a strong ginger tea. Put the rinds in and let them be covered in it 3 days. (If the weather is warm, the tea should be changed.) Take pound for pound of sugar and rind, make a rich syrup with a little lemon peel in it and mace, put the rind in and boil slowly until you can put a straw through. Put in glass jars, pour the syrup over and seal.
PRESERVED WATERMELON, NO. 2.
Mrs. Samuel Whitmer.
Cut enough of the white inside rind of watermelons into small pieces to make 1 gallon. Peel, core and cut small 4 or 5 quinces. Put in a stone jar a layer of sugar, then a layer of melon and quinces till all are in ; set in a cool place for 24 hours : put in a preserving kettle and boil slowly for several hours till well preserved.