Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
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
- two handfuls of lime
- two pounds of white sugar to one pound of rind
- a pound of sugar
- two fresh lemons cut in thin slices
- one pound of rind
Directions
The syrup may be kept and used for more peaches. — Mrs. H. R. Lancaster.
Quince Preserves. — Pare, core, quarter and weigh fruit ; al- low equal quantity of sugar. Take paring and cores, put in kettle with water to cover them, boil half hour. Strain through a sieve, return to kettle and boil quinces till they are tender; lift out as they are done with a drainer, and lay on a dish. If the liquid seems scarce add more water. Put the sugar in and boil ten minutes before putting in quinces. Let them boil till they change color, say an hour and a quarter, but do not stir them. Have two fresh lemons cut in thin slices, and when done put a few pieces in each jar. Quinces may be steamed till tender if desired.
Quince Marmalade. — Wash and quarter the quinces, taking out the cores, but do not pare; put them in a kettle with suf- ficient water to stew them in; boil until soft; run through a sieve, and to each pound of this pulp put a pound of sugar. Re- turn to the kettle, cook slowly, and stir constantly until done.
Watermelon Preserves. — To a bucket of cold water add two handfuls of lime. Cut your rinds, either watermelon or canta- loupe; let it remain in the lime-water tw'enty-four hours, turn- ing it often from the bottom. Take out of the lime-water, and soak in clear water to remove the lime, changing the water fre- quently. Scald in strong alum-water, with grape or butter bean leaves, keeping the vessel well covered that the rind may have a good green color. Let them boil in this about ten minutes; then drop the rind in cold water; boil in a strong ginger-tea, making enough to cover the rind well, and long enough to impart a flavor of ginger to the rind. Make a sirup, using two pounds of white sugar to one pound of rind, and water sufficient to boil the rind until perfectly transparent. Do not put in the fruit until the sirup boils; then cook slowly. The rind should be weighed as soon as cut. Sliced lemon is a great improvement ; when not at hand, the oil of lemon may be