Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Water | not in our table | 0 |
| Fruit | 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
- two pounds of ripe fine cherries
- two pounds of sugar into a preserving-pan mrith a glass of water
- two pounds of sugar to each pound of fruit
- a pound of apricots
- one season
- two pounds --
Directions
Take two pounds of ripe fine cherries, cut off the stalks, and take out the kernels ; put them on the fire with a large glass of water, let them boil up eight or ten times, and pass them through a tamis. Put two pounds of sugar into a preserving-pan Mrith a glass of water, let it boil, and skim clear ; continue to boil for some time till it reaches la petite plume ; add the 4>herry juice, and let them boil together till
106 STBUP8.
the consifltence of syrnp, then^ when cold, bottle for use.
SYEOP D^APMCOTS.
According to the time you wish to preserve the syrup, nse more or less sngar. For a syrup of apricots to keep from one season to another, you must take two pounds of sugar to each pound of fruit. Take a pound of apricots, remove the kernels, and blanch and pound them ; cut the apricots into pieces, put the a^ar — two pounds —on with a glass of water, and boil it in the same manner as for the cherries. Put the apri- cots, with the kernels, into the syrup, and boil them to the petite plume ; then strain it through a tamis, and when cold, bottle for use.