Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Brandy | 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
- one-half cupful of boiled milk
- two pounds of currants
- one pound of flour
- one-half pounds of white one pound of almonds
- two pounds of citron
- one pound of butter
- one teaspoonful of nutmeg
- one cupful of brown sugar
- one teaspoonful of cloves
- one quart of brandy
- one teaspoonful of cinnamon
- one pint of the brandy
- twelve eggs
Directions
Twelve eggs, One-half cupful of boiled milk.
Two pounds of currants, One pound of flour, One and one-half pounds of white One pound of almonds,
sugar. Two pounds of citron,
One pound of butter, One teaspoonful of nutmeg,
One cupful of brown sugar, One teaspoonful of cloves,
One quart of brandy, One teaspoonful of cinnamon.
Blanch and cut the almonds into strips ; slice citron ; seed and clean raisins; wash and dry currants the day before mixing; flour, sugar and almonds are dried and slightly browned in slow oven; separate the eggs and beat ; cream the butter ; add the sugar and cream together; add the flour and eggs alternately, mixing spices with the flour ; then the milk ; with wooden spatula beat in the fruit ; add one pint of the brandy and bake four hours in a moderately heated oven; raise the pan from bottom of oven; when baked and cold turn over it the remaining pint of brandy ; wrap in paraffine paper and box ; once a year remove from box and pour over another pint of brandy.