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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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
- seven pounds plums
- four pounds sugar
- two ounces stick cinnamon
- two ounces cloves
- one quart vinegar
- three pounds of sugar
- two quarts of vinegar
- one-half ounce of cinna- mon
- one-half ounce cloves
- one quart of vinegar
- one peck of swect apples take three pounds of sugar
- 1 sionall
- three off the boil javour natoes uart of cinna- mace
- 1 bottle catsups
- cinnamon
- cloves
- vinegar
- mace
- salt
- pepper
Directions
To seven pounds plums, four pounds sugar, two ounces stick cinnamon, two ounces cloves, one quart vinegar, add a little mace ; put in the jar first a layer of plums, then a layer of spices alternately ; scald the vinegar and sugar together, pour it over the plums; repeat three times for plums (only once for cut apples and pears), the fourth time scald all together ; put them into glass jars and they are ready for use.
PICKLED APPLES,
For one peck of swect apples take three pounds of sugar, two quarts of vinegar, one-half ounce of cinna- mon, one-half ounce cloves; pare the apples, leaving them whole; boil them in part of the vinegar and sugar sprinkle with salt, and Jay twenty-four hours; mash them up and run through a sieve so as to waste nothing but seed and skin, and season to taste with red pepper and cloves; boil until it begins to settle at the bottom of the kettle. then add one quart of vinegar, then bottle and seal up tight.
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CATSUPS. 137