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 |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Mace | 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
- 3 large lemons
- 4 small ones
- 4 large apples
- 6 small ones
- 2 quarts
- nutmeg
- cinnamon
- cloves
- mace
Directions
3 large lemons or 4 small ones, 4 large apples or 6 small ones, V^ lb. of suet chopped fine, 1 lb. of currants, Vz lb. of sugar, i^ small glass of syrup or jelly, 3 oz. citron sliced fine, V2 nutmeg grated; cinnamon, cloves and mace to taste; V2 glass of sherry, wine glass of brandy or whiskey. Peel the lemons very thin, squeeze the juice from them. Boil the rind un- til tender enough to rub to a paste. Add the rest of materials and keep closely covered in a jar. This makes 2 quarts.