Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Mace | not in our table | 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
- one pound of white sugar
- half ounce of powdered cinnamon
- two teaspoons of powdered cloves
- an ounce of powdered mace
- one wine glass of brandy
Directions
MRS. W. S. PRITCnARD.
Take berries perfectly ripe, set them over a moderate fire, let them simmer until they break in pieces, then strain through a flannel cloth. To each pint of juice put one pound of white sugar, a half ounce of powdered cinnamon, a fourth of an ounce of powdered mace, two teaspoons of powdered cloves. Boil the whole fifteen minutes, strain and cool, then add to each pint of syrup one wine glass of brandy. Bottle, cork and seal it, keep it in a cool place.