Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| 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 |
| Syrup | 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
- two pounds of potatoes
- half pints of the syrup
- one tea-cupful butter
- two tea-cupfuls sugar
- three quarters of a tea-cupful of good wine
- one dessert-spoonful of allspice pounded fine
Directions
Two pounds of potatoes, steam entirely done, and slice them; make a syrup of one tea-cupful butter, two tea-cupfuls sugar, three quarters of a tea-cupful of good wine, one dessert-spoonful of allspice pounded fine, enough water to make one and a half pints of the syrup ; boil for a short while, and line a deep pan with rich paste, and bake slightly ; put in a layer of sliced po- tatoes and pour over some of the syrup ; then another layer of potatoes, and the rest of the syrup. Cover with crust, and bake. — Mrs. Sam Brooks.