Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 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 |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
| Stew | 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
- 1 cup sugar 1 pint water stew raisins in water until nearly tender
- 1 pint water stew raisins in water until nearly tender
- 1 cup seeded raisins 1 cup sugar 1 pint water stew raisins in water until near
Directions
1 qt. berries ¾-1 cup seeded raisins 1 cup sugar 1 pint water
Stew raisins in water until nearly tender; pour boiling water over cranberries and drain; cook all together until berries are done.
A larger proportion of raisins and less sugar may be used.
BAKED PEACHES
Whole, pared, cling-stone peaches; sugar, butter and lemon juice. Bake 40 m. May be served with meat dishes, or as dessert.
BAKED QUINCES--Delicious
Wash, pare, halve, core. (Save skins and cores for jelly). Cover with a large quantity of thin sugar and water syrup. Bake covered, basting often and turning occasionally until tender and the syrup rich. Uncover at the last for a short time.
PLAIN BAKED QUINCES
Pare and core quinces, bake with water only, basting. Serve with hard or creamy sauce or with nut cream and sugar.
Rhubarb is not a fruit but the stalk of the plant and as its acid is oxalic, it is a somewhat questionable article of diet. At all events it should not be used freely.