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 |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- 3/4 cup sugar 1/2 cup water pulp the grapes
- 1/2 cup water pulp the grapes
- 2 cups sugar 1/2 -1 cup water very nice
- 1 cup water very nice
- 2 qts
Directions
2 qts. grapes ¾ cup sugar ½ cup water
Pulp the grapes, run skins through the food cutter and cook for 20 m. in the water. Boil pulp until tender and rub through colander to remove the seeds. Add pulp and sugar to skins, heat to boiling and put into jars. The juice may be strained from the pulp and used to cook the skins in.
Barberries
1 qt. berries 2 cups sugar ½-1 cup water
Very nice for garnishing fruit salads, desserts or cakes.
Select only perfectly fresh, well ripened tomatoes, wash and drop into kettle of boiling water, remove with skimmer, drop into cold water, peel, leave whole or slice. Boil well and put into jars the same as other fruit. Long boiling frees the acid and takes away the fresh, delicate flavor. When tomatoes are very watery, drain off some of the liquid and can it separately for use in soups and broths.