Estimated Nutrition (whole recipe, rough)
Counts 9 of 16 ingredients — the other 7 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Orange | 1 medium (131g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Liquor | not in our table | 0 |
| Cider | not in our table | 0 |
| Mace | not in our table | 0 |
| Brandy | not in our table | 0 |
| Rose | 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
- 4 cups chopped meat
- 1 cup chopped suet
- 8 cups chopped apple
- 2 cups meat liquor
- 2 cups brown sugar
- 2 cups molasses
- 2 cups cider
- 2 tablespoonfuls of salt
- 2 tablespoonfuls cinnamon
- 2 teaspoonfuls mace
- 2 teaspoonfuls powdered cloves
- 2 teaspoonfuls allspice
- 1 cup of brandy
- 2 tablespoonfuls rose water
- two lemons
- three oranges
Directions
4 cups chopped meat.
1 cup chopped suet.
8 cups chopped apple (sour).
2 cups meat liquor. 2 cups brown sugar. 2 cups molasses.
2 cups cider.
Juice and grated rind of two
lemons. Juice and grated rind of
three oranges. 1 Ib. of stoned and chopped
1 Ib. washed currants. % Ib. chopped citron. 1/2 Ib. chopped figs.
% Ib. chopped English Wal- nuts, if liked.
2 tablespoonfuls of salt.
2 tablespoonfuls cinnamon. 2 teaspoonfuls mace. 2 teaspoonfuls powdered
cloves. 2 teaspoonfuls allspice.
1 cup of brandy.
2 tablespoonfuls rose water.
Mix in the order given. Use cold tea in place of cider and brandy if you wish. Cook slowly in a pre- serving kettle for one hour, stirring often. Add the brandy and rose water after removing from the stove. Meat from the lower part of the round is the best to use. A little more brandy or wine can be poured over the pie just before the upper crust in put on.
242 ROCKY MOUNTAIN COOK BOOK.
Mince meat is better to pack in an earthen jar, and to keep several days before using. Sauterne may be used in place of cider.