Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- three-fourths pound sugar to one pound plums
- five pounds currants
- four pounds sugar
- one pint vinegar
- two tablespoonfuls cinnamon
- three mornings
- two ta- blespoonfuls cloves
Directions
Prick fruit with fork and lay in a .stone jar. Make a rich syrup of three-fourths pound sugar to one pound plums and pour over fruit while hot. Let stand in a cool place until next morning, drain off syrup and heat again, pouring back over plums. Repeat this for three mornings. The fourth morning heat plums and syrup to boiling point, and can. This manner of canning preserves the fruit whole.
Mrs. D. M. T. SPICED CURRANTS.
Five pounds currants, four pounds sugar, one pint vinegar, two ta- blespoonfuls cloves, two tablespoonfuls cinnamon. Boil together, after stripping the currants, until quite thick, or two or three hours.
Mrs. R. A. M.