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 |
|---|---|---|
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Fruit | not in our table | 0 |
| Water | 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 sugar to each pound of fruit
- a pound of poppies
- a pint of boiling water
- a pound of sugar
- a pint of water remains
- a pound of honey
- a pound of apricots
- one season to another^ you must take two pounds of sugar to each pound of fruit
- two pounds --
Directions
Take half a pound of poppies, put them into a jar, pour over them a pint of boiling water ; let them infuse four-and-twenty hours on a hot hearth, then let it boil up, and strain it through a tamis. Make a syrup of a pound of sugar and a glass of water, boil and skim it clear, then add the poppy juice, and boil it up, skimming it if necessary; when cold, bottle for use. This is very good for coughs.
s RED CABBAGE SYRUP, TO STRENGTHEN THE CHEST.
Wash and cut a red cabbage in pieces, put it on to boil in water three or four hours till about a pint of water remains; strain the cabbage through a tamis, squeezing out all the juice, let it stand to clear. Take a pound of honey, and put it on to clarify with a glass of water ; let it boil, and skim it often till clear, then add the
106 8TBUP8.
the consiBtence of syrup^ then^ when cold^ bottle for use*
STROP d'aPBICOTS.
According to the time you wish to preserve the syrup, use more or less sugar. 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 sagai^— 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.