Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Sour Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Beet | 1/2 cup (85g) | 35 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Spirit | not in our table | 0 |
| Mace | not in our table | 0 |
| Saffron | not in our table | 0 |
| Water | 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 gallon of pure spirit
- one-half pound sweet al- monds
- one-quarter pound bitter almonds
- one-half ounce nutmeg
- one-half ounce each mace
- two ounces best root ginger
- one-half ounce beet spanish saffron
- one-quarter ounce cochineal
- three pounds white sugar
- three quarts of cold boiled water
- three dozen large lemons
- two dozen sour oranges
- two quarts of new milk
- two chairs
- three gallons
Directions
Take three dozen large lemons and two dozen sour oranges, peel the rind oflf very thin, put the half of it into a crock with one gallon of pure spirit, one-half pound sweet al- monds, one-quarter pound bitter almonds (blanched and pounded), one-half ounce nutmeg (grated), one-half ounce each mace and cinnamon (ground), two ounces best root ginger (bruised), one-half ounce beet Spanish saffron, one-quarter ounce cochineal (bruised). Let it remain forty-eight hours covered close. Take three pounds white sugar, and squeeze the juice of the fruit upon it, which also cover. When the forty-eight hours have expired, add the juice and sugar to the spirit, etc. ; also three quarts of cold boiled water and two quarts of new milk, boiling (take care the milk does not scorch) ; the milk must be the last thing added.; stir it in very quickly, cover it up close, and keep it in a warm place for three or four hours. It is then ready for straiaing through a flannel-bag (cotton and wool flannel) suflSciently large to bold it all. Make the bag in the shape of a funnel, sew strong tape strings to each side of it, and suspend it between two chairs or a frame made for the purpose. Pour all the con- tents of the crock into the bag j the rinds, etc., form a good
18U MISCELLANEOUS.
filterer. As the liquor runs through the bag, keep pouring it back, without disturbing the contents of the bag, until it runs perfectly clear, then bottle it as fast as it runs. Toward the last, when the wine runs slowly, add about a wine-glass of spirit to each bottle. Einse the bottles with spirit after washing them with water. Seal the corks. This wine is ready for use as soon as made, but improves with age. Keep it in a cool place. With ice it makes a delightful summer drink. This receipt makes three gallons.