Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Apple Cider | 1 medium (182g) | 95 |
| Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 |
| 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
- five pounds very lean boiled beef chopped fine
- 4 pounds seeded raisins
- 4 pounds currants
- 3 pounds finely chopped suet
- 1 tablespoonful salt
- 4 pounds brown sugar
- 3 ounces ground cinnamon
- 3 ounces allspice
- 3 ounces cloves
- 3 quarts scalding hot sweet apple cider
- 1 quart best brandy
- 2 pecks finely chopped apples
Directions
Five pounds very lean boiled beef chopped fine, 4 pounds seeded raisins, 4 pounds currants, 3 pounds finely chopped suet, 1^2 pecks finely chopped apples, 1 tablespoonful salt, 4 pounds brown sugar, 3 ounces ground cinnamon, 3 ounces allspice, 3 ounces cloves. Mix thoroughly, add 3 quarts scalding hot sweet apple cider. When thoroughly mixed add 1 quart best brandy. Let stand in crock 3 weeks before using. Add more spice and cider if necessary. Dr. Jessie G. Forrester.