Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Peach | 1 medium (150g) | 59 |
| Clove | 1 tsp ground (2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- three peaches to one apple
- vinegar
- cloves
Directions
Wash and core ripe quinces, fill with sugar, and bake in baking dish with a little water.
MOCK STPvAWBEPRIES.
Cut ripe peaches and choice, well-flavored apples, in propor- tion of three peaches to one apple, into pieces about the size of a strawberry, place in alternate layers, sprinkle the top thickly with sugar, and add pounded ice; let stand about two hours, mix peaches and apples thoroughly, let stand an hour longer, and serve.
In making pickles use none but the best cider vinegar, and boil in a porcelain kettle — never in metal. A small lump of alum dissolved and added when scalding pickles the first time, renders them crisp and tender, but too much is injurious. Keep in glass or stoneware; look at them frequently and remove all soft ones; if white specks appear in the vinegar, drain off and scald, adding a liberal handful of sugar to each gallon, and pour again over the pickles: bits of horse-radish and a few cloves assist in preserving the life of the vinegar. If put away in large stone jars, invert a saucer over the top of the pickles, so as to keep well under the vinegar. The nicest way to put up pickles is bottling, sealing while hot, and keep- ing in a cool, dark place. Many think that mustard (the large white or yellow) improves pickles, especially those chop- ped and bottled, and mangoes. Never put up pickles in any thing that has held any kind of grease, and never let them freeze. Use an oaken tub or cask for pickles in brine, keep them well under, and have more salt than will dissolve, so that there will always be plenty at the bottom of the cask. All pickles should be kept from the air as much as possible. In making sweet pickles, use best brown sugar, "coffee C," or good maple sugar.