Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Raspberry | 1 cup (123g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- 5 pounds sugar
- 1 pound of raisins seeded
- a pound of sugar
- 5 pts
- 4 oranges
- 3 orange peel chopped fine
- 1 bowl currants
- 2 bowls red raspberries
- 3 bowls sugar
- orange peel
Directions
5 pts. currant juice, 5 pounds sugar, 1 pound of raisins seeded, 4 oranges ; put the juice in preserving kettle ; add th'3 orange peel chopped fine, and raisins slightly chopped ; boil this ten minutes ; then add the juice of oranges and the sugar; put into glasses same as jelly. Mrs. C. B. Salyer.
CURRANTS AND RASPBERRIES PRESERVED WITHOUT COOK- ING.
1 bowl currants, 2 bowls red raspberries, 3 bowls sugar; mash fruit thoroughly, a little at a time, using wooden spoon. When all is done add sugar; let stand 24 hours, stirring often. Then put in cans and seal. Unless every particle of fruit is mashed it will not keep. Mrs. C. B. Salyer.
Squeeze the pulp of the grapes from the skins ; cook pulp till you can press it all through a sieve ; free from seeds ; add a little water to skins and cook till tender ; then put skins and pulp together. To each pint add a pound of sugar ; boil fifteen minutes.