Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Quince | 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 water to one pound of white sugar
- one pound of quinces allow three-quarters of a pound of sugar
- a pound of sugar
- one pound of white sugar
- three lemons
- quarter your quinces
- salt
- ginger
Directions
Melon, salt and water, best white ginger to taste. To make syrup, one quart of water to one pound of white sugar, the rind of three lemons, add another pound of sugar to each quart of syrup. Take away the rind and seeds, and cut the melon about the size of pieces of root ginger. Put them in strong salt and water, and let them remain for ten days, when it must be poured off, and fresh water put instead ; this must be changed twice daily for three or four days till all taste of salt is gone from the melon. Scrape the outside off the best white ginger (the quantity according to taste), put it into a thin syrup made of the above proportions of water
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FRUIT. 155
and sugar, drain the fruit, and pour the syrup and gin- ver over it boiling hot. Kepeat this for three days, then
add another pound of sugar to each quart of syrup;
when boiled and skimmed add the rind of three lemons,
cut lengthwise to each quart, put in the melons, and
simmer until clear. After the first day’s simmering the
ginger may be sliced to impart more flavour, but it must
not be allowed to boil.
QUINCE PRESERVES,
To one pound of quinces allow three-quarters of a pound of sugar. Peel and quarter your quinces, leaving the seeds in, as they readily impart their mucilage to water and thus thicken the syrup. Put the fruit and sugar into a preserving pan, and half a teacupful of water to moisten the bottom of the pan, stir the fruit and sugar frequently, and when it boils keep it boiling rapidly until the fruit is soft, anda clear red colour. It will take about an hour, reckoning from the first boiling up. Put into jam pots, and cover when cold,