Estimated Nutrition (whole recipe, rough)
Counts 3 of 6 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Fruit | not in our table | 0 |
| Water | not in our table | 0 |
| Red Currant | 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
- one pound of loaf-sugar
- six pounds of fruit put half a pint of cold water
- one pound of loaf sugar
- one pound of the best loaf sugar
- one gallon of strawberries add one quart of water
- a piece of flannel
- a pound of sugar to the same of fruit
- a pint of cold water
- a pint of red currant juice to every pint of grape juice improves the flavor
- a pound of loaf sugar
- one quart of water
Directions
strain it through a piece of flannel. To every pint of juice put one pound of loaf-sugar; put it on, and let it boil until it jellies. Take the fruit that is left, and place on the fire, allowing a pound of sugar to the same of fruit, or a little more weight of sugar; cook until done. This will make very nice marmalade.
Grape Jelly. — Pick and wash your grapes; put them in a kettle, and to six pounds of fruit put half a pint of cold water. Place the kettle on the fire, and steam until the grapes have yielded their juices ; then strain, and to each pint of juice add one pound of loaf sugar. Cook fifteen or twenty minutes.
Grape Jelly, No. 2. — Put only enough water with the fruit to start a boil and cook half an hour and drain well through a flannel bag — do not squeeze. To each pint of juice add three- quarters of a pound of the best granulated sugar, boil about twenty minutes, skimming carefully. One-quarter of a pint of red currant juice to every pint of grape juice improves the flavor. Green grapes make a beautiful light colored jelly. They should be used when they are full grown and just beginning to turn.
Grape Jelly. — Gather Catawba grapes just before they are ripe. Pick them from the stems, wash, and put in a stone jar. Set the jar in a vessel of hot water over a quick fire. When the juice comes well out of the grapes take them from the fire, and strain. To each pint of juice put one pound of the best loaf sugar. Boil twenty minutes. Fox grapes make equally good jelly.
Quince Jelly. — Wash and cut up the quinces, taking out the cores; boil in clear water until tender; strain through a flannel bag, and to each pint of liquid allow a pound of loaf sugar. Boil until done.
Strawberry Jelly. — To one gallon of strawberries add one quart of water; let boil until the juice has cooked out of ber-
COOK WITH GAS