Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
181
Calories
0g
Protein
12g
Fat
15g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Allspice | 1 tsp ground (1.9g) | 5 |
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 quart of wine
- half pints jelly
- 23 pound of butter
- three quarters eecrpes
- three table-spoonfuls of sugar
- half table-spoonfuls of allspice
Directions
1
One quart of wine, one and a half pints jelly, three quarters
2
EECrPES FOR SAUCES. 23
3
pound of butter, three table-spoonfuls of sugar, one and a half table-spoonfuls of allspice; cook together until it thickens. — Mrs. Jones.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive