Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Bitter Orange | 1 medium (131g) | 62 |
| Sweet Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Brandy | 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
- 5 pounds currants
- 4 pounds sugar
- 2 pounds raisins
- 7 pounds strawberries
- 1 ounce of cloves
- 1 ounce stick cinnamon
- 2 ounces ginger root
- 5 pounds sour apples cut in small pieces 5 pounds sugar
- 5 pounds sugar
- two quarts of water
- quarter pounds of sugar
- 8 pounds granulated sugar
- 8 pints water
- one pint of good brandy into a stone jar
- one pound of sugar
- one pound of straw- berries
- one pint of brandy
- 2 oranges
- 2 sliced lemons
- twelve bitter oranges
- two sweet oranges
- 4 lemons
- one pound of each kind of fruit as it is in season
- lemon juice
Directions
Currant Conserve*
5 pounds currants. I 4 pounds sugar.
2 pounds raisins. | 2 oranges.
Stone the raisins, add to the other ingredients, and cook until quite thick. Delicious with meats.
MRS. HIRAM CARLETON.
Spiced Strawberries*
7 pounds strawberries.
1 ounce of cloves.
1 ounce stick cinnamon.
5% pounds brown sugar. 1% pints vinegar.
Place the berries and spices in alternate layers in a deep bowl. Boil the sugar and vinegar three minutes; pour this over the fruit while hot. The next day drain off the liquor and boil it three minutes, and pour it over the berries. The third day boil all together, over a slow fire, for half an hour.
BOSTON WOMAN'S EXCHANGE, (L. H. J.)
Apple Ginger*
2 ounces ginger root. 2 sliced lemons.
5 pounds sour apples cut in
small pieces 5 pounds sugar.
Make a syrup of the sugar and pour over the apples. Boil all together until a clear, rich yellow.
MRS. HENRY COLTON.
Orange Marmalade.
Twelve bitter oranges, two sweet oranges and two lemons, weigh altogether, slice very fine, remove and save the seeds. To every pound of fruit, add two quarts of water, let it stand over night. Boil two hours, with the seeds tied in a muslin bag. Then take
PRESERVES.
out the seeds, and to every pint of liquor add one and a quarter pounds of sugar. Boil three-quarters of an hour.
MRS. HENRY COLTON.
Orange Marmalade*
S sour, juicy oranges. i 4 lemons.
8 pounds granulated sugar. ( 8 pints water.
Wash the oranges and cut into the thinnest possible slices, removing the seeds, cutting the slices into tiny bits. Put the oranges into the water and let them re- main thirty-six hours, then boil steadily in the same water for two hours, without the sugar. After adding the sugar boil for two hours longer, or until clear. As soon as the sugar melts after being added to the fruit, add the grated peel of the lemons. Half an hour be- fore it has finished boiling add the lemon juice. This quantity makes from twelve to fifteen tumblers of mar- malade.
MISS MARY G. DEWEY.
Tutti-Frutti*
Pour one pint of good brandy into a stone jar ; into this put one pound of sugar, with one pound of straw- berries, cover and set away in a cool place, stirring each morning until the sugar is dissolved. Add to this one pound of sugar with one pound of each kind of fruit as it is in season, stirring well each time. Use only one pint of brandy for the whole mixture. Apples and pears should be cut into small pieces and steamed a little, before being added. Other fruit like pineapples, plums, and peaches should be pared and cut into small pieces. Do not use blackberries, currants or blueber-