Vegetarian Cookery

Ingredients

• a pound of sugar
• a pound of sugar to every pound of pulp
• one pound
• one lemon
• one pound of sugar to every pound of pulp j a little brandy is a great improveme

Directions

1. following list gives what is generally considered about the proper quantity of sugar; —

2. Apricot Jam. — Three-quarters of a pound.

3. Blackberry Jam. — Half a pound ; if apple is mixed, rather more.

4. Black Currant Jam. — One pound.

5. Bed Currant Jam.— One pound.

6. Damson Jam. — One pound.

7. Gooseberry Jam. — Three-quarters of a pound.

8. Greengage Jam. — Three-quarters of a pound.

9. Plum Jam. — One pound.

10. Raspberry Jam. — One pound.

11. Strawberry Jam. — Three-quarters of a pound.

12. Carrot Jam. — If you wish the jam to be of a good colour, only use the outside or red part of the carrots. Add the rind and the juice of one lemon, and one pound of sugar to every pound of pulp j a little brandy is a great improvement.

13. Bhubarb Jam. — To every pound of pulp add three-quarters of a pound of sugar, and the juice of one lemon and the rind of half a lemon. Essence of alm.onds can be substituted for the lemon.

14. Vegetable Marrow Jam. — Add three-quarters of a pound of sugar to every pound of pulp. The jam can be flavoured either with ginger or lemon-juice.

Nutrition, whole recipe (rough)

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Sugar	1 tbsp (12.5g) granulated	49
Lemon	juice of 1 lemon (48ml)	12
Brandy	not in our table	0

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