Estimated Nutrition (whole recipe, rough)
Counts 2 of 5 ingredients — the other 3 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 |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fruit | not in our table | 0 |
| Water | not in our table | 0 |
| Syrup | 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
- two cups of sugar to every three cups of the fruit
- three pounds of perfect fruit
- three pounds of fine granulated sugar
- a piece of cheese cloth
- a pint of water to a pound of sugar in making the syrup
- a pound of sugar in making the syrup
- three cups of the fruit
- half way up the jars
Directions
Pare and remove the eyes; use a silver fork to shred it, or cut in slices or inch pieces, not using the core. Preserve the same as peaches.
Wash and press the pulp from each grape; boil the pulp till tender; press through a sieve to remove the seeds, add the pulp to the skins, measure, add two cups of sugar to every three cups of the fruit. Boil all together until quite thick and seal while hot like the other preserves.
Pare and core the citron, cut in cubes or in fancy shapes, or scallop the edges. Cook the same as peaches, tie a little ginger root in a piece of cheese cloth and cook in the syrup to flavor, or a little of the yellow rind of lemon.
Wash, remove the stones and preserve the same as peaches.
PRESERVED STRAWBERRIES, RASPBERRIES, BLACK- BERRIES, GOOSEBERRIES AND CURRANTS.
Wash, remove from the stems and preserve the same as peaches.
SUNSHINE STRAWBERRIES, RASPBERRIES, BLACK- BERRIES, GOOSEBERRIES AND CURRANTS.
Select and hull three pounds of perfect fruit. Cook three pounds of fine granulated sugar and two
344 ROCKY MOUNTAIN COOK BOOK.
cups of boiling water until a light thread is formed. Do not stir the sugar after it begins to boil. Cook the fruit in the syrup ten minutes. After it begins to boil, then pour out in platters and let stand in the sun for two days. Cover with cheese cloth. Put in the jars cold, have them fresh scalded. Berries are delicious done in this way; they absorb the syrup, making them plump and full.
Prepare the fruit the same as for preserving. Canning differs from preserving only in the amount of sugar used, and often no sugar at all is used. The proportion of sugar used is one-fourth as much as fruit, and a pint of water to a pound of sugar in making the syrup. Another way of canning is to pack the fruit tightly in the jars, fill the jars with the syrup, place the jars in a kettle of hot water, resting the bottles on slats of wood or folded paper. Do not let them touch. Cover the boiler, let them cook till the fruit is tender. The fruit will shrink a little, so the jars will have to be filled up. It is well to re- serve a little syrup for this purpose. Place on the tops and seal at once. Another way is to cook them in their own juices. Fill the jars with the fruit, put on in the kettle with cold water to reach half way up the jars. Raise to the boiling point and cook until the fruit is tender. Let stand in the water till cold again. If the fruit has shrunken, fill up the jars, using the contents of one to do it.
The fruit may be cooked without sugar and will keep as well by thoroughly cooking in a little water and sealing immediately.
COMPOTES, PRESERVING, ETC. 345