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Suggest a better description1. Cut the rind from the oranges and lemons(being careful to remove no white pith with the rind) and chop it. 2. Cut up the pulp. 3. Place it in a preserving pan with the rind and 1 pint water. 4. Boil gently for about 30 minutes, test carefully. 5. Cook unitl the pulp and rind are tender. 6. Add sacharine. 7. Add the gelating dissolved in a little of the hot syrup. 8. Remove from heat. 9. Bottle while still hot. 10. Cover at once. NOTES : NOTE: DO NOT MAKE LARGE QUNATITIES AS THIS WILL NOT KEEP UNLESS YOU STERILISE. Recipe by: Marguerite Pattens Jams, Pickles and Jellies Posted to MC-Recipe Digest V1 #479 by Jazzbel
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Serving Size: 1 Serving (745g) | ||
Recipe Makes: 1 | ||
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Calories: 237 | ||
Calories from Fat: 9 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 39.2mg | 1 % | |
Potassium 799mg | 21 % | |
Total Carbohydrate 52.4g | 15 % | |
Dietary Fiber 12.8g | 51 % | |
Sugars, other 39.6g | ||
Protein 17g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 237
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