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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 2 cups vinegar
- 1 cup water
- 3 cups sugar on to boil
- vinegar
- allspice
- cloves
- cinnamon
Directions
Mrs. Dora Shelhamer.
Put 2 cups vinegar, 1 cup water and 3 cups sugar on to boil ; add whole allspice and cloves, fuid pieces of cinnamon bark. Boil to a thin syrup, skim well, add the quinces pared, halved and cored, boil until they can be pierced with a fork, put in jars, boil the syrup down thick and pour over them.
Peaches and other fruit may be done the same wav.
PICKLES, CATSUPS AND VINEGARS. 289