Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Fruit | not in our table | 0 |
| 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
- three-quarters pound sugar to one pound fruit
- three-quarters pound of sugar to one of figs
- two pounds sugar to one pound fruit
- two pounds fruit
- two pounds sugar in a vessel on the back of the range until sugar dissolves
- one pound of sugar to one pound fruit
- five pounds of sugar
- one pound of white sugar
- a pound of figs allow three-quarters of a pound of sugar
- a pound of sugar
- a quart of water
- one pound fruit
- three pounds 262
- ginger
- mace
- cinnamon
Directions
in clear water before placing in boiling syrnp. Light, clear, tender preserves result from this process. — Mrs. J. L. Nelson.
Pear Preserves. — Peel and quarter, weigh, add a little water, cover close and steam till tender; allow three-quarters pound sugar to one pound fruit; cook till syrup thickens, but not too long. — Mrs. R. D. Rodgers.
Fig Preserves. — Drop them in a weak salaratus-water, and let remain for fifteen minutes ; wip them dry, and to a pound of figs allow three-quarters of a pound of sugar. When the sirup has well boiled, put in the figs, and boil them until they look clear; take out the fruit, and sun it for two hours; then return to the sirup, and boil a little while before taking off. The}^ may be flavored with either ginger, mace, cinnamon, or lemon. If lemons are used, do not put them in the boiling sirup, as that will make them hard. Slice them, take out the seeds, and put in a vessel with a very little water, and boil until tender ; then pour the lemon and the water in which it was boiled into the sirup.
Fig Marmalade. — Use ripe figs ; let stand in soda water for a few minutes; wipe dry with a coarse cloth; then put on to boil with just enough water to cover them ; boil until soft, mashing often. When soft allow three-quarters pound of sugar to one of figs. Cook slowly; stir frequently to prevent burning. Fla- vor with lemon.
Strawberry Preserves. — Select large fine berries; allow two pounds sugar to one pound fruit. Put berries in kettle ; pom- sugar over them. Allow the berries to cook from the bottom before stirring the sugar all through them. Let them come to a boil, then set aside till they cease to bubble ; put them back, and let come to a good boil, then set aside, and the third time just let them begin to boil, and put them in heated jars. This makes delicious preserves, giving a good deal of syrup; but it is a thick syrup and the preserves retain flavor of fruit. — Mrs. Reese Lillard.
HOW WE COOK IN TENNESSEE. 261
Strawberry Preserves. — Two pounds fruit, two pounds sugar in a vessel on the back of the range until sugar dissolves; boil fast twenty minutes; let cool and seal. Never make much at a time. A very fine recipe. — Mrs. R. D. Rodgers.
Strawberry Jam. — To each pound of ripe berries allow three- quarters pound sugar. Put in kettle and stir gently not to break the fruit; cook half hour, and put in jars air-tight.
Plum Preserves. — Have plums nearly ripe, one pound of sugar to one pound fruit. Put plums in a kettle of cold water, and let heat gradually until it boils; pour off this water and do not use it, as it will impair the flavor of preserves. Make a syrup of the sugar and enough water to cook them in; let the syrup boil a few minutes and put in the fruit and let boil till done.
Jams and Butters. — Jams and butters may be made from the inferior pieces of fruits. Peach butter is better made from peaches not pared. Wipe them, remove the stones and put them into a porcelain-lined kettle. To each peck add a quart of water, cover the kettle and put it on the very back part of the stove to cook slowly for one hour. Stir every ten minutes. Butters and jams scorch easily and hence require constant at- tention. At the end of the hour add five pounds of sugar, re- move the lid from the kettle, cook slowly and stir for thirty minutes. The mass should be smooth and about the consist- ency of mush. Have your jars, lids and rubbers in boiling water. Lift a jar, adjust the rubber, fill with jam, screw down the lid. Continue thus until all are filled. — Mrs. S. T. Rorer.
Blackberry Jam. — Weigh the fruit, and mash it well. To every pound of berries add a little more than half a pound of sugar. Boil slowly until as thick as desired, stirring con- stantly.
Raspberry Jam. — To every pound of red raspberries allow one pound of white sugar. Put the raspberries in a large bowl, crush them well, and set them aside. To every three pounds