Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 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 |
|---|---|---|
| Green Apple | 1 medium (182g) | 95 |
| Raspberry | 1 cup (123g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Fruit | not in our table | 0 |
| Gooseberry | 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
- 8 cups sugar
- 1 cup of juice add 1 cup sugar
- 1 cup sugar
- 1 quart at a time
- 1 cupful juice use 1 cupful sugar
- 1 cupful sugar
- 1 cupful juice add % cupful sugar
- 2 cups granulated sugar
- 2 quarts water
- 1 cupful of juice to 1 cupful of sugar
- 1 cupful of sugar
- 1 pound sugar to 1 pound fruit
- 1 pound fruit
- four oranges
- 3 lemons
- 11 glasses of water
- 1 lemon
- 2 dozen small oranges
- 8 lemons
- one box red raspberries to about 4
- 12 boxes blackberries
- 25 cents green apples cut up
- one thousand favorite recipes gooseberry
Directions
PRESERVES AND JELLIES 179
Orange Marmalade. Four oranges, 3 lemons, 11 glasses of water. Slice the oranges, also lemons, rind and all, in fine shreds, and grate the rind of 1 lemon. Add the water and let it stand 24 hours. Cook 1 hour. While hot, add 8 cups sugar. Stir well and let stand 24 hours more. Then cook iy2 hours after comemncing to boil. Put in jars while hot. Don't cover until thoroughly cold. MRS. B. JACOBS.
Orange Marmalade. Wipe, slice and cut 2 dozen small oranges. Cover with water at night. Pour off this water and renew water in the morning. In separ- ate dish wipe, slice and cut 8 lemons, and cover with water, renewing twice, first water remaining on over night, then seconrd water remain- ing on 2 hours in the morning. In morning when ready to finish drain off all lemon water and throw away. Add lemons to oranges with their water and cook % hour. Measure pulp and juice together and take cupful pulp to % cupful sugar and cook until jelly. Add blanched almonds just before ready to remove from fire.
MRS. H. NEWBAUER, San Francisco.
Currant and Raspberry Jelly. One box red raspberries to about 4 or 5 of currants. Just cover with water and cook until soft. Strain. Then for 1 cup of juice add 1 cup sugar and boil 20 minutes. Never make more than 1 quart at a time. MRS. MAX SCHUBACH.
Crab Apple Jelly. Wash, remove stems of crab apples, cover them with water, boil until very soft. Put in bag to drain over night. Measure juice; to 1 cupful juice use 1 cupful sugar. Boil until jelly.
MRS. MAX BORNSTEIN.
Quince Jelly.
Peel and cut quinces and with about half the cores and all the
peeling, cover with water and boil until tender. Drain through a bag
over night. Boil the juice 20 minutes, and measure. To 1 cupful juice
add % cupful sugar and boil until jelly. MRS. MAX BORNSTEIN.
Cranberry Jelly. Cover cranberries with water and cook soft. Then strain and let juice boil without sugar 10 minutes. To each quart cranberries used add 2 cups granulated sugar and cook 15 minutes. Try if it will jelly. MRS. MAX BORNSTEIN.
Blackberry and Green Apple Jelly.
12 boxes blackberries, 25 cents green apples cut up, 2 quarts water, let cook until apples are cooked to pieces. Strain through jelly bag. Measure juice and take 1 cupful of juice to 1 cupful of sugar. Heat sugar in oven while juice comes to a boil. Put both together and boil from 20 to 30 minutes. MRS. S. ARONSON.
Pioneer Brand Evaporated Milk is always fresh and sweet. Use it for cooking-.
ONE THOUSAND FAVORITE RECIPES
Gooseberry and Strawberry Jelly. Take equal quantities of gooseberries and strawberries, very little water, let boil until berries are quite soft, strain through jelly bag. Measure cup for cup of sugar and juice. Heat sugar in oven while juice is coming to a boil. Then put together and boil 20 to 30 minutes, skimming until clear. MRS. S. ARONSON.
Concord Grape Jelly.
Set grapes on stove with very little water. Boil soft and press through bag. Take 1 pound sugar to 1 pound fruit and boil 25 or 30 minutes or until jellied. MRS. MAX BORNSTEIN.
Calf's Foot Jelly. Secure an unskinned calf's foot, cut it through the joints, chop the long bone and take away the fat, wash it well, place in a saucepan, cover with cold water and boil for 10 minutes. Strain off the water and wash again. Put in an enameled saucepan, cover with cold water and stew for 6 hours, skimming constantly. When done, drain the stock, allow it to get cold, skim off fat. In using jelly be careful not to mix the sediment with it. MRS. W. S. ROSENBLATT.
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