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Stuffed Lemons Recipe
|Vinegar||2 Cup (32 tbs)|
|Sugar||6 Cup (96 tbs)|
|Lemon juice||1 Cup (16 tbs)|
|Cinnamon bark||8 Inch|
|Red food coloring||4 Tablespoon|
|Ground dried figs||2 Cup (32 tbs)|
|Ground raisins||2 Cup (32 tbs)|
|Groundnuts||2 Cup (32 tbs)|
|Maraschino cherries||1⁄2 Cup (8 tbs)|
|Maraschino cherry halves||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 8885 Calories from Fat 1254
% Daily Value*
Total Fat 150 g230.4%
Saturated Fat 20.9 g104.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 158 mg6.6%
Total Carbohydrates 1918 g639.4%
Dietary Fiber 97.4 g389.7%
Sugars 1686 g
Protein 103 g206.9%
Vitamin A 5.3% Vitamin C 435.3%
Calcium 146.2% Iron 178.7%
*Based on a 2000 Calorie diet
Remove pulp; discard.
Place lemon shells in saucepan;add water to cover.
Bring lemon mixture to a boil.
Simmer for 15 minutes.
Cover with water; return to a boil.
Cook for 10 minutes.
Drain; repeat process.
Com- bine vinegar, sugar, 1 cup water, lemon juice, cinna- mon, food coloring and grenadine; add lemon shells.
Simmer lemon mixture for 30 minutes or until ten- der.
Remove lemon shells; reserve syrup.
Combine figs, raisins, nuts and cherries; blend well.
Stuff lemons with ground mixture; seal ends with mara- schino cherry halves.
Pack in sterilized jars; fill jar with reserved syrup.
Process in water bath for 15 minutes.
Slice with sharp knife.
Serve with meat or fowl.