Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- one cup hot sugar
- 4 cups cranberries
- 1 cup boiling water
- 2 cups sugar
- two lemons improves either kind
Directions
Wash ap])les; remove stems and blossoms and cut in (piai'tcT's; put in kettle and add cold w^ater to come nearly to top of apples: cook slowly until apples are soft; mash and drain through a coarse sieve; avoid squeezing apples which makes jelly cloudy; then allow juice to drip through the bag; boil twenty miinites; add equal quan- tity of hot sugar; boil five minutes; skim and turn into glasses; fol- low same directions for apple jelly, the juice of one or two lemons improves either kind.
226 THE AVARKEN COOK BOOK.
CRANBERRY JELLY NO. I.
Pick over and wash 1 qt. cranberries; put in a (l()nl)le l)uiler. filling outer vessel with lukewarm water; cover closely; bring to a boil ; keep this up until berries are broken to pieces ; strain and then heat quickly to boiling ; add one cup hot sugar ; take from fire soon as sugar is melted and turn into mould. Mrs. Schlosser.
CRANBERRY JELLY NO. II.
Pick over and wash 4 cups cranberries ; put in a stew pan with 1 cup boiling water and boil twenty minutes ; rub through a sieve ; add 2 cups sugar and cook five minutes; turn into a mould or glasses.
Mrs. F. E. Sill.