How We Cook in Tennessee

Ingredients

• one pound of sugar to one pound of fruit
• one pound sugar
• a pound of crushed sugar to a pound of fruit
• a pound of fruit
• one small cupful of water
• one pound of fruit
• two eggs
• ginger

Directions

1. of sugar acid one small cupful of water, let it boil until almost ready to turn back to sugar, then stir in the raspberries, and boil together for ten minutes. The jam is perfect in color, flavor and firmness.

2. Grape Jam. — Hull the grapes, boil the pulps till soft, seed them by use of colander or thin cloth; then add hulls and pound for pound of sugar, cooking until it is the consistency of any jam.

3. Preserved Peaches. — Reaches for preserving may be ripe, but not soft. Pare them, cut in halves and stone them. Allow one pound of sugar to one pound of fruit, and to each pound of sugar a teacup of water. Stir until it is dissolved; set over a moderate fire ; when it is boiling hot put in the peaches. Let them boil until clear; take up each piece with a spoon and lay on a flat dish to become cold. Let the syrup boil until thick; return the peaches to the kettle and as soon as they are boiling hot seal in jars.

4. Apple Preserves. — Pare and slice your apples; weigh them and your sugar, allowing a pound of crushed sugar to a pound of fruit. In a stone jar place a layer of apples, then a layer of sugar, sprinkling every layer with enough water to moisten the sugar; let this stand all night. In the morning, remove the apples; put the sirup in a kettle, adding a little more water- enough to cook the apples. Clarify the sugar with the whites of two eggs; strain it, and return to the kettle; place on the fire; when nearly boiling hot, put in the apples; give them a good scald, but do not allow them to remain long enough to break; remove from the sirup, place them in dishes, and sun them until a little tough; return to the sirup, boil a short time, and sun again; then return to the sirup, and boil until quite clear and the sirup is thick. Flavor with lemons sliced, or with ginger. Seal tight.

5. Apple Preserves. — Pare, core and weigh the apples ; and to every pound of fruit allow one pound sugar and a teacup

Nutrition, whole recipe (rough)

Counts 3 of 5 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.