Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 14 cup each whole cloves
- 6 pounds sugar
- 3 cups water to each pound of sugar
- 1 peck wild grapes
- vinegar
- cloves
Directions
1 peck wild grapes, 1 qt. vinegar, 14 cup each whole cloves, stick cinuamon; 6 pounds sugar; put first ingredients in preserving kettle ; heat slowly to boiling point ; cook until grapes are soft ; strain and boil twenty minutes ; then add hot sugar and boil five minutes. Boston Cook Book.
CANNED FRUITS AND PRESERVES 229
Canned Fruits and Preserves
Mrs. C. L. Clough
Fruit for canning should be fresh, firm, of good quality, and not over-ripe. If over-ripe, some of the spores may survive the boiling, then fermentation will take place in a short time.
For canning fruit, use % as much sugar as fruit and 2I/2. to 3 cups water to each pound of sugar; make a syrup of the sugar and water cooking ten minutes ; add a small quantity of the fruit at a time ; by so doing, fruit may be kept in perfect shape. Fill sterile jars with fruit, and enough syrup added to overflow jars. If there is not sufficient syrup, add boiling water, as jars must be filled to overflow. Introduce a spoon between fruit and jar, that air bubbles may rise to the top, quickly put on rubber and screw on sterilized covers, being sure that the jars are air tight.
PRESERVING, — Use % or equal amount of sugar with fruit. Large fruit may be left whole or cut in halves.