Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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 tomatoes
- 4 lemons
- 8 lbs
- 4 qts
- 7 lbs
Directions
M. E. LEAGER, GODERICH, LAKE HURON.
_Contributed by Mrs. Wm. A. Glasgow, Jr._
Thirteen oranges, 4 lemons, 8 lbs. of sugar. Slice very thin right through the fruit. Take out the seeds in slicing. Put in a stone jar and add 4 qts. of water. Let it stand for 36 hours, then boil 1 hour and a half. Add sugar and boil for 1 hour, when it should jelly. Do not use ends of fruit.
COUSIN MARION’S GREEN TOMATO PRESERVE.
To a pound of tomatoes, ½ lb. of sugar and a lemon. To each 7 lbs. of tomatoes, 2 oz. of green ginger. Slice tomatoes and lemons, put sugar and all together, boil until _nicely_ soft, add a very little water.