Estimated Nutrition (whole recipe, rough)
74
Calories
0g
Protein
0g
Fat
13g
Carbs
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Currant | 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 pint currant jelly
- one pint port wine
- three tablespoons- ful brown sugar
Directions
1
One pint currant jelly, half a pound butter, three tablespoons- ful brown sugar, one of allspice, one pint port wine. Stew until thick. Good with venison, wild ducks and mutton.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive