Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Spirit | not in our table | 0 |
| Water | not in our table | 0 |
| Saffron | 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 gallons pure spirit
- four gallons cold boiled water
- eight pounds white sugar
- eight ounces best root ginger
- one-half ounce cochineal
- one-half ounce spanish saffron
- three quarts milk
- three dozen lemons
- two dozen oranges
- seven gallons
Directions
Treat the following materials precisely as directed above for Valencia wine:
Two gallons pure spirit (198 per cent.), four gallons cold boiled water, eight pounds white sugar, three dozen lemons, two dozen oranges, eight ounces best root ginger (bruised), one-half ounce cochineal, one-half ounce Spanish saffron, three quarts milk (boiling). This amount makes seven gallons.