Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 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 |
|---|---|---|
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 cup cinnamon bark
- 7 quarts water
- one gallon water
- 10 lbs
- salt
- ginger
Directions
10 lbs. melon rind. J^ oz. alum.
10 lbs. sugar! V^ cup salt.
1 cup cinnamon bark. 7 quarts water. 1,4 lb. ginger root.
Peel melon rind, cutting off green and pink, cut in any shape desired. Put into one gallon water, adding salt and alum, and let stand until brittle. Drain and put in vessel. Put on with enough water to cover, add ginger, cook until tender. Make sirup of sugar water and cinnamon. Drain the rind and add to the sirup -With ginger. Cook until sirup is thick, from thirty minutes to one hour. Put in jars, let cool, cover with paraffine and seal.
To make jelly from any kind of berries or fruit put fruit on to cook with water enough to nearly cover.. When tender enough to mash well, put in cheese cloth or flannel bag and strain. Dip bag in hot water before straining. To every cup of juice use same amount of sugar. Put juice on stove; heat sugar; when juice boils about twenty minutes add sugar. When this boils again skim and try some in saucer. If cooked in smaller quantities it jellies quicker and is a better color. Put jelly in glasses, cover with melted paraf- fine or paper dipped in alcohol.
Always select perfect fresh fruit and vegetables for this purpose. To keep the color and flavor of the fruit is espe- cially necessary. Always use utensils that will not dis- color the fruit. Also wooden spoon for stirring or handling fruit when in hot water or sirup.
All canned fruits should be put up boiling hot in jars, wrapped in paper. Put in a cool, dark place. It is well to have your jars filled with hot water, rubbers in place, tops in perfect condition, sealing wax and all other necessary things ready for work.