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 |
| Port 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
- three quarters pound of butter
- half pints of jelly
- one quart of port wine
- three table-spoonfuls brown sugar
- half table-spoon- fuls of ground allspice
Directions
1
Three quarters pound of butter, one and a half pints of jelly, three table-spoonfuls brown sugar, one and a half table-spoon- fuls of ground allspice, one quart of port wine ; stew till thick.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive