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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Currant | 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
- 2 teaspoons lemon juice «nd grated rind
- 1 cup flour
- 6 eggs until thick
- one large tablespoon over each top after jelly is perfectly cold -- cover
- two opposite corners of cheese cloth
- 44 yards long
- three loops
- one bowl
- half bowl of currant skins to the syrup thus formed
- six glasses
- 6 apples to 8
- 10 qts
- lemon juice
- salt
Directions
Beat yolks of 6 eggs until thick and lemon colored ; add 1 cu]i sugar gradually and continue beating; add 2 teaspoons lemon juice «nd grated rind and whites of eggs beaten dry. AVhen whites are partly mixed with yolks cut carefully and fold in 1 cup flour, mixed and sifted with pinch of salt; bake in an unbuttered tin in a slow oven for thirty minutes. Warren Emergency Hospital.
224 THE WAEREN COOK BOOK.
Mrs. C. H. Smith
Jellies are made from fruit juice and sugar in nearly all cases proportions being equal. When failures occur, they may usually be traced to the use of too ripe fruit ; or a damp atmosphere. If a possible thing, try and make it on a clear day.
To Prepare Glasses — AVash and put on back of range to get hot, or wipe them from hot water when jelly is almost finished.
To Cover Jelly Glasses — Melt parafine wax; put one large tablespoon over each top after jelly is perfectly cold — cover with the regular top or paper and plainly mark each glass and set in cold, but dry place.
Always heat your sugar before adding it to the hot juice ; put it in a granite dish, or a dripper; put in the oven lea\ing the door open and stir occasionally.
To Make Jelly Bag — Fold two opposite corners of cheese cloth or cotton and wool flannel 44 yards long: sew up in form of a corn- ucopia, rouuding at the end: fell or French seam to make strong; bind the top with tape and finish with two or three loops.
BAR-le-DUC JELLY.
This jelly requires time and patience, but amply repays the maker for her trouble, if made in small quantities, and is much less expensive than the imported article. Either white or red currants may be used, not over-ripe. Stem and wash the currants ; spread on a soft towel ; cover with another towel, and pat gently to remove all moisture. Now take an ordinary unused steel pen ; open each currant and scoop out the seeds and juice into a bowl; save the skins in another bowl. To % bowl of juice and seeds, add H bowl (.f currants unseeded ; mash and put on to boil. When hot. add one bowl and a quarter of granulated sugar ; boil ten minutes and strain through a fine wire sieve. Now add a good half bowl of currant skins to the syrup thus formed and boil slowly about fifteen min- utes. A few seeds will adhere to the skins, but do not attempt to remove them all, as it would crush the skins too much ; pour into jelly glasses. When set, cover with parafine. This makes five or six glasses. Mrs. W. D. Hinckley.
BLACKBERRY JELLY NO. I.
Blackberries are best for jelly when partly red ; cook them to a pulp with a little water; then strain; use pound of sugar to a pt of juice.
.IKLLIES. 225
BLACKBERRY JELLY NO. II.
To your blackberries atkl a few apples in about the proportion of 6 apples to 8 or 10 qts. ; cook in a little water; strain through a jelly bag; use pint for pint of juiee and sugar; eook antil it jellies; try by putting a teaspoon of the liquid in a cool place and when it jellies pour into glasses.