Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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 pounds white sugar
- 2 lemons
- 1 orange
- 5 pieces
- half way
- 1 jar at a time
- ginger
- salt
Directions
Slice Ys pk. of green tomatoes, 2 lemons and 1 orange, removing seeds of lemons and orange; let all come to a boil; add 2 pounds white sugar; season to taste with crystallized ginger cut fine, (4 or 5 pieces) ; boil until transparent and syrup thickens.
Mrs. W. D. Hinckley.
256 THE WARREN COOK BOOK
CANNED VEGETABLES. 23?
CANNED VEGETABLES
Mrs. W. E. Rice
Fruits and vegetables to be sterile must be thoroughly heated. All jars and covers must be sterile and the housewife must observe surgical cleanliness.
If the housewife understands the real definition of sterilization, the canning of vegetables becomes an easy process. Peas, corn and beets contain sugar which furnish nourishment and food for yeast plants and bacteria, which make them more difficult to keep than fruits rich in acids.
Young lima beans, young green peas and sweet corn are easily dried and are much more palatable than those canned, if properly soaked and carefully cooked.
Dried cabbage, spinach, cauliflower and beets are sold by lirst- class grocers.
Eggs are dried to use in winter when eggs are scarce and ex- pensive. Mrs. Rorer.
ASPARAGUS.
Wash, trim, cover Avith boiling water; boil rapidly for fifteen minutes ; then drain and arrange, heads up, in wide-mouthed jars. Adjust rubbers, fill the jars to overflowing with water (that has been boiled and cooled) ; add a teaspoon salt and lay on rubbers and lids loosely. Stand the jars in the boiler on top of rack, surround half way with cold water; cover the boiler; bring quickly to boiling point and boil for liA hours; lift out 1 jar at a time; ouickly fasten or screw down top without lifting it from the jar; keep protected from draught until cool.
AVash young beets; throw into boiling water and cook for Vo hour; remove skins; pack the beets in jars; add i/^ pt. vinegar to a qt. water (that has been boiled and cooled) : fill the jars and cook % (if an hour; follow directions for Asparagus.
STRING BEANS NO. I.
String and cut the beans; put them into the cans and fill cans full of cold water ; steam three hours ; remove cover and put on rub- ber; steam one hour and seal without removing cover.
Mrs. W. D. Hinckley.
256 THE WARREN COOK BOOK
STRING BEANS NO. II.
Wash and cut beans in inch pieces; fill jars with beans and place under faucet ; let cold water flow freely on them until jars are full ; put rubbers and covers on jars ; fasten loosely ; use boiler or steamer and steam 3i/o hours ; seal without removing cover. If boil- er is used, put shingles or board in bottom of boiler, on which place jars and fill boiler with cold water until jars are % covered.