Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Currant | 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 pound of grapes allow three-quarters pound of sugar
- one pound of sugar
- one ounce of sweet almonds blanched
- one pound ot loaf sugar
- one-quarter pound of apples peeled
- one pound of white sugar
- three-quarters pound of sugar
- half peel
- three-quarters lemon peel
- quarter pint of currant juice
- lemon peel
Directions
To one pound of grapes allow three-quarters pound of sugar. Pick them carefully, and reject any that are injured ; wash them. Put the grapes into a preserving pan, then a layer of sugar, then alayer of grapes. Boil on a moderate fire, stirring it all the time to prevent its burning, and as the grape stones rise take them out with a spoon, so that by the time the fruit is sufficiently boiled—about one hour—the stones will all have been taken out. Put into jars and cover in the usual way.
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FRUIT. 153 RHUBARB JAM.
Toa pound of pulp allow one pound of sugar, one ounce of sweet almonds blanched and chopped, and half Peel and cut up the rhubarb, a very little water, add boil for three-quarters
lemon peel, and
a lemon cut into slices. boil till reduced to a pulp with the sugar, almonds, and lemon ;
of an hour, or an hour; remove the
put it into pots. BLACKBERRY PRESERVES.
To every pound of picked fruit allow one pound ot loaf sugar, and one-quarter pound of apples peeled and cored, and cut quite emall, Boil the fruit for ten minutes, add the sugar, boil, stir, and remove all scum ,;
it will take from half to three-quartcrs of an hour. APRICOT OR PLUM PRESERVES.
Take equal quantities of fruit and sugar. Pound the
and cut up with a silver knife remove the stones, lay the fruit and leave
sugar, pare some ripe
apricots, or magnums, in a dish, strew over them half the sugar, them till the following day; then boil and skim the remainder of the sugar, add the fruit, boil it up quickly, and stirring for twenty minutes ; add
well skimming boil for ten minutes more,
the blanched kernels halved, and the jam will be ready to pot.
STRAWBERRY OR BARBERRY PRESERVES. Some ripe but not too ripe strawberries, to every pound of fruit allow one pound of white sugar and one- quarter pint of currant juice. Pick the fruit ; pour the currant juice on the sugar. Boil the strawberries for twenty minutes, stirring well with a wooden spoon. Add the sugar and currant juice, and boil together on
4a trivet or hot plate for half an hour, carefully removing
all the scum as it rises.
THE BREADMAKER’S COOKING LESSONS.