Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- a pound of fine fruit into a bowl
- a pound of fresh raspberries
- a pound of sugar to every pint of juice
Directions
Put a pound of fine fruit into a bowl and pour over it a quart of the best wine or cider vinegar. Next day strain the liquor on a pound of fresh raspberries. The following day do the same. Do not squeeze the fruit, but drain as dry as possible by lightly pressing it. The last time strain it through muslin previously wet with vinegar to prevent waste. Put into a preserving kettle with a pound of sugar to every pint of juice. Stir until the sugar is melted and let it cook gently for five minutes, skim it. When cold, bottle and cork well.
Sweet Sauces.