Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 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 |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Tea | 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
- three quarts of cold water
- one pound of sugar
- one tablespoon of ginger tea
- a pound of sugar to each pound of apples
- a pint of water add the thin outer rind
- quarter apples
- one quart of vinegar
- two dozen whole cloves
- nine ways of preparing the apple
- 37 apple preserves
- one lemon
- two whole cloves
- ginger
- lemon juice
- cloves
- lemon peel
Directions
Wash and quarter apples. Cover with three quarts of cold water and one quart of vinegar. Boil until soft. Drain through a colander. Strain juice through a jelly bag. Take equal meas- ures of sugar and juice, two dozen whole cloves and some stick cinnamon. Boil until it jells; strain out the spices.
Two. Hundred and Nine Ways of Preparing the Apple. 37
APPLE PRESERVES.— I.
Use three-quarters of a pound of sugar to each pound of apples. Good flavored apples that are not easily broken should be used. Make a rich syrup of sugar and water and add a little ginger root tied in a bag; add a little lemon juice and boil a few apples at time until transparent. Place in jars or glasses; boil the syrup until very thick and pour over the apples. Crab apples make delicious preserves; core without paring until clear in a rich syrup, drain and place in jars; fill with the syrup boiled down.
APPLE PRESERVES.— II.
Make a syrup of one pound of sugar and to half a pint of water add the thin outer rind and the juice of one lemon; let boil briskly for five minutes. Drop quarters of apples into the syrup and cook gently until clear; stand aside to cool. When cold, transfer carefully to jars and boil the syrup down. Pour over the apples and seal.
APPLE PRESERVES.— III.
Drop pared and quartered apples into clear lime water to prevent discoloration. When enough are ready for use, rinse in clear, cold water and pack in their own weight of sugar. Let stand twenty-four hours; drain syrup off and boil. For each cup of syrup, add one tablespoon of ginger tea. Add apples and cook until clear, skim out, lay on a platter, cover with glass and set for six hours in the sunshine. Return to syrup and cook for two minutes, skim out and pack in jars. Add more sugar and cook the syrup until as thick as honey; pour over the fruit; add two whole cloves and a bit of candied lemon peel to each jar and cover with paraffin.