Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine | 1 oz (28g) | 191 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Syrup | 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
- two pounds of loaf sugar
- one quart of water
- one pint of boiling syrup upon two quarts of strawberries
- a pound of sugar
- a pint of clarified isinglass
- half pound
- three lemons
- two eggs may be added
- two eggs well beaten
- two quarts of strawberries
- 95 pine apples
Directions
Cooper's isinglass is the best. Wash it well, and put it in a pan ; and to a half pound, add a pint and a half of water, a quarter of a pound of sugar, and the juice of three lemons; let it boil slowly about fifteen minutes; removing the scum as it rises. When cold, the whites of two eggs may be added, and boiled again for a few minutes ; then jDassed through a jelly strainer.
TO CLARIFY SUGAR. To two pounds of loaf sugar, add one quart of water ; and when the sugar is dissolved, add the whites of two eggs well beaten ; let it boil slowly, until the scum has ceased rising, then pour through a strainer.
STRAWBERRY JELLY. Pour one pint of boiling syrup upon two quarts of strawberries ; let it remain until cold ; then press through a jelly bag. Let it boil again, and stir in it a pint of clarified isinglass ; then pom* into moulds to cool.
FAMILY RECEIPT BOOK. 95
Pine apples, oranges, or any otlier fruit can be made into jelly in tlie same way.