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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Mace | 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
- 1 pound sugar to 1 pound rind
- 1 pound rind
- 2 cups vinegar to every pound
- 1/0 ounce white ginger
- 1/2 ounce sliced white ginger to a gallon of pickles
- 2 cups vinegar to a pound sugar already
- a gallon of pickles take 1/0 ounce white ginger
- a pound of sugar to a pound of rind
- a pound of rind
- a gallon of pickles
- a cup of water to every quart of sugar
- ten dnys
- 1 talilespoon turmeric to a ga
- ginger
- mace
- cloves
- cinnamon
- vinegar
Directions
1 pound sugar to 1 pound rind, 2 cups vinegar to every pound (.C sugar. For a gallon of pickles take 1/0 ounce white ginger, I tablespoon turmeric, mace, cloves and cinnamon to taste. The thick- er the rind used the better. Prepare the same by remijving the thiti hard outside rind also the soft substance inside, ('ut in narrow strips a}id plnce in lirine strong encuigh to float an egg, for ten dnys; then take out and put in preserving kettle with enough cold water to cover; let come to a boil slowly and boil live minutes; skim into ice water and let stand twenty-four hours ; next let come to a boil slowly and boil again five minutes, tliis time in alum water. Be sure to see that they boil slowly, as rapid boiling softens them; plunge into ice water once more and let stand five hours ; for the third time let boil five minutes and set away in the same water till morning. Next day simmer the rinds in enough sweetened water to cover them, for ten minutes ; take out of water and spread on dishes to cool ; meanwhile, prepare the last syrup, allowing a pound of sugar to a pound of rind, and 1/2 ounce sliced white ginger to a gallon of pickles and a cup of water to every quart of sugar. Place on stove and when sugar is dissolved add the rinds and simmer till clear; take out once more and add to the syrup 2 cups vinegar to a pound sugar already in, 1 talilespoon turmeric to a ga]h:)n of pick- les, mace, cloves an,d cinnamon to taste; let come to a boil and re- turn the rind to simmer fifteen minutes ; put up in fruit jars when boiling hot. These pickles are delicious.
Mrs. M. I. Mead and Mrs. L. S. Clough.