Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 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 |
| Clove | 1 tsp ground (2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 0 |
| Fruit | 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
- two pounds of sugar to two quarts of vinegar
- one gallon vinegar add half ounce mace
- quarter ounce cloves
- three tablespoons salt
- half teaspoon alum
- two pounds sugar to three pounds fruit
- two cups vinegar
- one pint of good vinegar
- two quarts of vinegar
- three nights
- two mornings
- one vessel
- five pounds sugar to every seven of fruit
- vinegar
- mace
- cloves
- salt
Directions
Staple and Fancy Groceries
SPECIALTIES Vegetables, Fruits, Country Produce, Etc.
Cor. Main and Church Sts.
Both Phones 68.
Robertson-Redman Go.
105-107 S. Market St. Jackson, Tenn,
DRY GOODS
Clothing for Men and B03S,
Millinery, Tailor Made Suits and Suits for Ladies and Misses, Shoes, Hats and Caps, Furnishing Goods. Entire stock new and up-to-date.
jar. Put two pounds of sugar to two quarts of vinegar; let boil and pour over the pickle. Next morning let drain again; boil the vinegar again and put in jars and seal. — Mrs. J. L. Newsom.
Onion Pickle. — Put silver skinned onions in a salty brine for three nights. Take them out and soak in clear water half of a day. Put vinegar on to boil with red and black pepper and mace. Let this come to a boil; then drop onions in until hot through. Put them into jar then for two mornings more; put vinegar into kettle and let it come to a boil; pour over onions, not taking onions out.
Onion Pickle. — Peel and boil small onions in milk and water ten minutes. To one gallon vinegar add half ounce mace, one- quarter ounce cloves, three tablespoons salt, half teaspoon alum, when boiling hot. Drain off milk and water and add the spiced vinegar to onions and seal in jars.
Spiced Plums. — To use the plum pulp after making jelly. Two pounds sugar to three pounds fruit, two cups vinegar and spices to taste. Boil half hour. — Mrs. IT. R. Lancaster.
Spiced Grapes. — Separate the pulp and skin, preserving the skin, which boil in one vessel and the pulp in another, and run the pulp through a sieve to get out the seed ; then add the skin to the pulp and boil with the sugar, vinegar and spices. One pint of good vinegar and five pounds sugar to every seven of fruit; a tablespoon each of cloves, cinnamon and spice; boil