Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- one teaspoonful of baking powder
- one cup chopped raisins add one cup
- one cup molasses
- one cup dark brown sugar
- one cup vinegar
- half teaspoon cinnamon
- one teaspoon melted butter
- a pound of flour
- a pinch of salt
- three tablespoon- fuls of butter
- one cup
- two crusts
- salt
Directions
\Yeigh half a pound of flour, sift it, rub in three tablespoon- fuls of butter or lard, add one teaspoonful of baking powder and a pinch of salt, then gradually add just enough cold water to form a stiff paste. Roll out once. Line small moulds with the pastry and fill with mincemeat, adding a few chopped figs. Bake in a hot oven for fifteen minutes. — Contributed, Hacken- sack, N. J.
MOCK MINCE PIE. •
To one cup chopped raisins add one cup. rolled crackers, one cup molasses, one cup dark brown sugar, one cup vinegar, one- half teaspoon cinnamon, one-half, each, of grated nutmeg, all- spice and cloves. Stir thoroughly and add one teaspoon melted butter. Bake in deep pie dish between two crusts. — Miss M. J. Orth, Los Angeles, Calif.