Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Fruit | not in our table | 0 |
| Meat | 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 of the best re- fined sugar to every 3 ounces of the fruit
- 3 ounces of the fruit
- five pounds of grapes
- 1 pound english walnuts
- 4 pounds of sugar
- 2 pounds seedless raisins
- 5 pounds grapes
- 5 pounds sugar
- 4 pounds raisins
- 1 pound walnuts
- three pounds of damsons
- 1 pound seeded raisins
- 3 pounds of sugar
- 1 pound english walnut meats cut fine
- 1 pint of juice
- 1 pound of sugar slowly
- 1 pound of sugar
- three tablespoons butter
- 1 cup granu- lated sugar
- 3 oranges
- 5 oranges
- one-half oranges cut fine
- 3 large tablespoonfuls of fine sugar
- 1 lemon
- three eggs well beaten
- lemon juice
Directions
Rolled Cherries (A Very Old Recipe)— To taste as if done in brandy. Wipe tart cherries well and put in a large stone jar, or a small brandy keg. Use 1 pound of the best re- fined sugar to every 3 ounces of the fruit, putting in the cherries and sugar in layers. Close the keg or jar tightly and roll backwards and forwards for 10 minutes every day for 6 weeks.
Grape Conserve — Five pounds of grapes, 1 pound English walnuts, 3 oranges, 4 pounds of sugar, 2 pounds seedless raisins, or 5 pounds grapes, 5 pounds sugar, 2>4 pounds raisins, 5 oranges, sliced thin, 1 pound walnuts. Wash grapes and squeeze out pulp. Boil pulp enough to squeeze out seeds over strainer. After removing seeds add skins, oranges, sugar and raisins. Boil 30 minutes, or until it begins to jam. Use all of orange, grate rind. MARY BRISTER.
Plum Conserve — Three pounds of damsons (stoned). Put stones in water enough to cover, and let simmer. Strain into the plums. One and one-half oranges cut fine, 1^ lemons, grate rind and add juice, 1 pound seeded raisins (cut fine) and 3 pounds of sugar, 1 pound English walnut meats cut fine and put in during the last 15 minutes. Cook all 1^ hours and put in jelly cups.
Currant Jelly — Pick currants from the stems, heat v/ith a little water and mash, put in a bag to drain. Boil 1 pint of juice (hard) 6 minutes and add 1 pound of sugar slowly and put in glasses. ANNIE K. EBUR.
188 CLUB HOUSE COOK BOOK
Kippered Cherries — Take sour cherries, stone them, then put in a stone crock and cover with vinegar and let stand 24 hours. Drain off all the vinegar and weigh the fruit. To each pound of fruit take 1 pound of sugar. Put all in a stone crock and let it stand 7 days, stirring well each day. Keep in a cool place. At the end of 7 days, they are ready to can; put in jars and seal.
Preserved Strawberries (Sounds Good) — Pick the best and finest strawberries on a dry sunny day, when the dew is off. Put them into glass jars and strew over them 3 large tablespoonfuls of fine sugar. Fill up the jars with Maderia wine or sherry, and cork well.
Lemon Butter — Three tablespoons butter, 1 cup granu- lated sugar, grated rind and juice of 1 lemon, Y^ teaspoonful vanilla. Melt the butter, then add the sugar and stir until it is dissolved. Stir gradually into butter and sugar the yolks of three eggs well beaten and mixed with the lemon juice; lastly, add the beaten white of 1 ^^%. Boil the whole until like custard, then add vanilla. Let it get cold before using.