Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cider | 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 quart of boiled cider
- seven pounds of peaches
- one-half pounds of sugar in one pint of vinegar
- two tablespoonfuls of cinnamon
- 5 pounds currants
- 4 pounds brown sugar
- 2 tablespoonfuls cinnamon
- 2 tablespoonfuls cloves
- a tablespoonful of allspice
- one peck of sweet apples
- one good inch wide
- three and1 one-half pounds of sugar in one pint of vinegar
- one pint of vinegar
- vinegar
Directions
ries. A little fresh fruit, with sugar in proportion, can be added at any time. When all kinds of fruit have been used, put in a kettle and cook until heated through,, then put in glass jars.
MRS. CHARLES DEWEY.
Boiled Gder Apple Sauce*
To one peck of sweet apples, pared, cored and cut in slices, about one good inch wide, allow one quart of boiled cider. Heat the cider to boiling, add the apples a few at a time, that the}- may not be broken. Cook very slowly, without stirring, until soft. If the cider boils away too much, add more. When all of the apples are cooked, pour the cider over them ; there should be enough to cover the apples. Be careful that the apples do not stick to the kettle while cooking.
Pickled Peaches*
Pare seven pounds of peaches. Dissolve three and1 one-half pounds of sugar in one pint of vinegar, add a. tablespoonful of cloves, a tablespoonful of allspice and two tablespoonfuls of cinnamon. Put in the peaches, and boil until you can pierce them through with a wisp.. Take out the peaches with care so as to keep them whole. Boil the syrup until quite thick, and then pour over the peaches.
MRS. J. M. POLAND.
Spiced Currants*
5 pounds currants.
4 pounds brown sugar.
i pint vinegar.
2 tablespoonfuls cinnamon. 1 3^2 tablespoonfuls cloves.
Boil two hours or until quite thick.
MRS. D. S. WHEATLEY.
Sweet Cucumber Pickles*
Take fully ripe cucumbers, pare them, cut length- wise, and take out the seeds. Put them into a weak brine over night. In the morning drain, boil until tender, in a weak solution of vinegar and water, drain, again, and put into jars. Turn over them a hot syrup,,