Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Concord Grape | 1/2 cup (76g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| 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 of sugar to 3 cups of the juice
- 3 cups of the juice
- one pound sug-ar
- 1 ounce cinnamon bark
- 1 ounce cloves
- 1 pound of loaf sugar to every quart of juice
- 1 cup of juice
- 1 cup pulp
- six pounds concord grapes
- 3 cups water
- 2 cups sugar
- 1 cup goose- berries
- 5 quarts gooseberries
- 3 cup raisins
- 2 cups brown sugar
- 1 teaspoonful of tumeric
- 1 quart of vinegar
- 5 pounds gooseberries about ripe
- 4 pounds sugar
- 2 cups vinegar
- 1 tablespoonful each cloves
- one pint of sugar
- a pint of juice add one pound sug-ar
- one peck blackberries in a ket- tle
- 1 nutmeg
- 8 min- utes
- one wishes
- 1 large onion
- 3 table- spoonfuls each mustard
- allspice
- cinnamon
- cloves
- nutmeg
- mustard
- salt
- cayenne
- pepper
Directions
Blackberry Jam.
Take the berries after the juice has been taken off for jelly, run through the flour sifter and add 2 cups of sugar to 3 cups of the juice. Cook fast 15 minutes, stirring- all the time. — Bertha Blowers, Hood River, Or.
Blackberry Jelly.
Take berries not too ripe, put them into a porcelain kettle and cook un- til reduced to a pulp; then strain them, and to a pint of juice add one pound sug-ar. Boil to a jelly. — Mrs. C. L. Jordan, 2638 Tenth street, Baker, Or.
Blackberry Cordial.
Put one peck blackberries in a ket- tle and cook until well scalded. Strain
and press out the juice. Put in ket- tle and- add these spices in a bag: % pound allspice, 1 ounce cinnamon bark, 1 ounce cloves, 1 nutmeg. Add about 1 pound of loaf sugar to every quart of juice and cook slowly 10 or 15 minutes. Remove from the fire and let cool. — Mrs. C. L. Jordan, 2638 Tenth street, Baker, Or.
Evergreen Blackberries.
I have often been surprised at the number of people who pass by our native Evergreen black as a worth- less berry because the seeds are large. But if mashed and add % water, boil and put through a flour sieve, then add % cup of sugar to each cup of pulp and boil the same time as for marmalade, it is the most delicious sweet in your cupboard. — Mrs. Will- iams, 1411 Rodney avenue.
Grape Jelly.
Select your grapes before they are fully ripe. Add % water and place them over the fire. Mash as they begin to boil. When all are broken put into jelly bag and drain. Add % cup of sugar to 1 cup of juice. Put back over the fire and boil about 30 minutes, or until the jelly comes to top of kettle, and looks as if it were about to boil over. — Mrs. W. W. Will- iams, 1411 Rodney avenue.
Grape Marmalade.
Remove the pulp from the jelly bag. Cover with water, stir well as you bring it to the boiling point. Put
this through your flour sieve and add % cup of sugar to 1 cup pulp. Boil until it thickens well when put on a saucer and left to cool about 10 minutes. — Mrs. W. W. Williams, 1411 Rodney avenue.
Grape Juice.
Six pounds Concord grapes, 3 cups water; boil 10 minutes and strain through jelly bag. To each quart of juice add 2 cups sugar, boil 8 min- utes and seal. Any bottle will do, and corks may be had at the drug stores. Dip each head in melted paraffine after sealing. — Mrs. W. R. Crow, 1153 Forty-ninth avenue Southeast.
Gooseberries
Canned Gooseberries.
Gooseberries are delicious if canned green without sugar. When wanted for the table reduce with y2 water and add sugar to taste. They can be made into pies, puddings and jelly as one wishes. If one -wishes preserves arid si cup of sugar to 1 cup goose- berries and boil for 30 minutes. — W. W. Williams.
Gooseberry Relisb.
Pick and wash and drain 5 quarts gooseberries, 1 1-3 cup raisins, 1 large onion, peeled and ground; put in ket- tle, add 2 cups brown sugar, 3 table- spoonfuls each mustard, salt and gin- ger, Vi teaspoonful of cayenne pepper and 1 teaspoonful of tumeric. Pour over 1 quart of vinegar. Bring slowly to the boil. Let simmer 45 minutes;
strain through coarse sieve. Seal hot to use on meats. — Mrs. E. G. Comp- land.
Spiced Gooseberries.
Take 5 pounds gooseberries about ripe, 4 pounds sugar, 2 cups vinegar, 1 tablespoonful each cloves and cin- namon, % teaspoonful mace. Boil 3 hours and put in jars. — W. W. Will- iams.
Gooseberry Shrub.
Take green gooseberries, pour on boiling water to cover, let stand over night. In the morning pour off the juice, heat it and pour back on the berries again; then strain and to each pint of juice add one pint of sugar; boil, skim and bottle. — W. W. Will- iams.