Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pear | 1 medium (178g) | 101 |
| Apple | 1 medium (182g) | 95 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- four quarts ripe tomatoes
- 3 pints sugar
- 2 quarts crabapples
- 1 cup sugar to 1 of juice
- 2 lemons
- 3 squeezed into a little water
- one dozen pears
- 1 dozen peaches
- 1 pine- apple
Directions
of thick molasses, add the fruit pulp and boil briskly with contents stir- ring-, for 20 minutes. Skim it and put into jars. — Mrs. W. W. Williams.
Ripe Tomato Conserve.
Four quarts ripe tomatoes, peel and cut out the stem ends. Scrape out seeds, add 3 pints sugar, the gTated rinds of 2 lemons, juice of 3 squeezed into a little water and sugar. Cook until fairly thick, turn into jelly glasses. This conserve, if served on a white or green dish, adds an orna- mental touch to the supper table and is fine served with meats. — Mrs. E. G. Compland.
One dozen pears, 1 dozen peaches, % dozen lemons, % dozen oranges, 2 quarts crabapples, quartered; 1 pine- apple, % weight of fruit in sugar. Boil two hours. — Mrs. W. W. Williams.
To Preserve Berries Without Cooking.
Currants, strawberries, red rasp- berries and loganberries make most delicious preserves when prepared without cooking. Select ripe fruit, add sugar, pound for pound, place in a jar and mash well. Put it in jars that have been well sterilized as well as their covers. Set in the sun for a few days before putting away. — Mrs. W. W. Williams, 1411 Rodney avenue.
Currant Jelly Without Cooking.
Choose good, ripe currants. Re- move from stem, place in jar and mash. Now put them in jelly bag and strain, add 1 cup sugar to 1 of juice. Place on stove and stir while the sugar dissolves. As soon as it looks clear, pour into jelly glasses and allow it to stand in the sun for several days. Cover with melted par- affine. Keep in a cool, dry, dark closet.— Mrs. W. W. Williams, 1411 Rodney avenue.
Oregon Grape Jelly.
I wonder how many Oregon house- keepers are using the wild Oregon grapes for jelly? This gives you a most delicious jelly that is far differ- ent from any jelly made from other fruits. Gather the Oregon grapes when ripe, wash and mash, strain through your jelly bag. Add sugar, cup for cup. Boil and proceed the same as for grape jelly. — Mrs. W. W. Williams, 1411 Rodney avenue.
The Oregon "grape," so-called, grows only on the North Pacific coast and is the state flower of Ore- gon. It is a beautiful vinous shrubby plant something like the Eastern
trailing arbutus, but the leaves, or fronds, of the Oregon grape are al- most exactly like holly leaves except that they are handsomer and a little larger usually. It grows luxuriantly all over the western part of Oregon and Washington, and is always beau- tiful and fine for decorations. In the spring its bright yellow clusters of little bell-shaped flowers among the tender green of the new leaves is very lovely, and in the fall these blossoms are succeeded by small purplish fruit resembling the wild Eastern grape in size. It is not generally known that they can be eaten or used in cooking, but Mrs. Williams gives us a tried recipe for using them.