Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Raspberry | 1 cup (123g) | 64 |
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Brandy | not in our table | 0 |
| Water | not in our table | 0 |
| Tamarind | 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
- five quarts raspberries
- one quart vinegar
- half pounds sugar
- one gallon blackberry juice
- four pounds sugar
- one ounce ground cloves
- one ounce ground cin- namon
- one pint of brandy
- a pint of boiling water on one quarter of a pound of preserved tamarinds
- a pound of preserved tamarinds
- ten nutmegs
- one quarter of a pound of preserved tamarinds
- cloves
Directions
Five quarts raspberries, one quart vinegar ; to every quart of juice one and a half pounds sugar. Let the vinegar and berries stand twenty-four hours or longer. Extract juice and let stand over night. Then pour off clear juice ; add sugar and let come to a boil. When cool, bottle and cork.
Mrs. Koepfli. BLACKBERRY CORDIAL.
One gallon blackberry juice, four pounds sugar. Boil and skim. Add one ounce ground cloves, one ounce ground cin- namon, ten nutmegs, grated. Boil down until quite sticky ; cool and settle. When cold, strain off and add one pint of brandy. Bottle.
Miss Carrie E. Coleman. TAMARIND WATER.
Pour a pint of boiling water on one quarter of a pound of preserved tamarinds ; allow it to stand for half an hour, keep- ing quite hot; then strain off the water. It can be served hot or allowed to cool and served with cracked ice. In either case it is a refreshing and wholesome drink for the sick room.
CHAPTER XXL
The materials used in the home manufacture of the finest quality of so-called French candy are neither expensive nor difficult to obtain. Aside from sugar, the basis of all confec- tions, these materials consist chiefly of flavors and colorings. These can be procured from your druggist or grocer. The basis of cream nuts, chocolate drops, buttercups, cream bars, cocoanut drops and many others is "fondant," or, in other words, granulated sugar creamed.