Estimated Nutrition (whole recipe, rough)
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 |
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
- four ounces of the leaves of orange-blossoms
- a pound of cherries^ stone
- a pound of sugar into a preserving-pan
- a pound of apricot marmalade^ made as follows
- 17 off the fire
Directions
Prepare the syrup as before. Take a pound of cherries^ stone them, put them on the fire to draw their juice ; then squeeze them through a tamis, so that nothing is left bat the skins. Put it on the fire to reduce ; then add it to the syrup, and finish like the currant conserve.
CONSERVE DE FLEURS D^ORANGE.
Put a pound of sugar into a preserving-pan with a large glass of water ; let it boil, and skim ; then let it boil up to the grand plume; take it
CONSEEVES. 1 17
off the fire and put into it the orange-flowers^ prepared as follows: Take four ounces of the leaves of orange-blossoms ; chop them and squeeze the juice of a lemon over them ; put them into the syrup and stir them without putting them on the fire^ till the sugar looks white round the pan; then pour the conserve into the paper. Mould as before.
CONSERVE D^ABBICOTS.
Prepare your syrup as before ; when at the grand plume, put in a heavy quarter of a pound of apricot marmalade^ made as follows: Take fifteen or eighteen apricots, according to their size, they should not be quite ripe ; take off the skins and stone them ; cut them in pieces, and let them simmer with a little water till done enough. When in marmalade, dry and thick, add it to the syrup, and finish like the other conserves.
CONSERVE DE PECHES
Is made in the same manner as the apricots.