Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Water | 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 pounds of nice beef suet
- four pounds of currants
- four pounds of raisins
- one-half pound of citron
- six quarts of good tart cooking ap- ples
- two ounces of cinna- mon
- one tablespoon of salt
- one teaspoon of pepper
- two pounds of sugar
- one quart of good boiled cider
- one quart of nice molasses
- six pounds of scraggy beef -- a neck piece will do -- put it to boil in water en
- four ground nutmegs
- two lemons
Directions
Take five or six pounds of scraggy beef — a neck piece will do — put it to boil in water enough to cover. Take off scum that rises when it reaches boiling point. Add hot water from time to time until it is tender. Then remove lid, salt, let boil until almost dry, turning the meat over in the liquor. Take from fire, let stand over night to get thoroughly cold. Pick gristle or stringy bits from the meat, chop very fine, mincing at the same time three pounds of nice beef suet; wash and dry four pounds of currants, four pounds of raisins ; slice thin one-half pound of citron, six quarts of good tart cooking ap- ples. Put in a large pan together with two ounces of cinna- mon, one of cloves, one of ginger, four ground nutmegs, the juice and grated rinds of two lemons, one tablespoon of salt, one teaspoon of pepper, two pounds of sugar. Put in a por- celain kettle one quart of good boiled cider, one quart of nice molasses, a good lump of butter. Mix well with other ingre- dients, let boil ten to fifteen minutes . Pack in jars when cold. Pour molasses an eighth of an inch in thickness, and seal. This will keep for months. If not moist enough add a little hot water. — Mrs. J. H. Copeland, Point Richmond, Calif.