Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
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 pound brown sugar
- two pounds chopped suet
- two pounds bread-crumbs
- 85 spoonful of spices
- two ounces of sliced almonds
- one-half pounds seeded raisins
- one-half pounds cur- rants
- one pound sliced citron
- a cup of black molasses
- one orange
- one table
- one wine-glass of wine
- lemon juice
Directions
One pound brown sugar, flfteen eggs, whites and yolks beaten separately, half a cup of black molasses, two pounds chopped suet, two pounds bread-crumbs, the juice and a little of the grated rind of one orange and of one lemon, one table-:
ExcHAi!«-GE Cook Book. 85
spoonful of spices, ginger, cinnamon, allspice, and nutmeg, one-fourth of each; two ounces of sliced almonds, one and one-half pounds seeded raisins, one and one-half pounds cur- rants, one pound sliced citron. Fruit to he dredged with flour. Mix sugar, eggs, crumbs, suet and spices together, add molasses, orange and lemon juice, one wine-glass of wine and one of brandy, then add fruit and nuts. Steam in a buttered mold for six hours. Serve hot with rich sauce. Can be kept for months and steamed until hot whei: used.