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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| 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
- one gallon of stock put three pounds of sugar
- one ounce mace
- three pounds of sugar
- six lemons
- one dozen cloves
- one dozen allspice
- cinnamon
- mace
- cloves
- allspice
Directions
Thoroughly cleanse and scrape the feet, and covering them well with pure water, boil until thoroughly done. Set the stock aside in a cold place to solidify. The next day care- fully skim off the grease from the surface and measure the stock. To one gallon of stock put three pounds of sugar, half a gallon good bright-colored wine, the juice, and thinly sliced rind of six lemons, and the beaten whites of sixteen eggs. Stir all together over the fire until well mixed, and boil twenty minutes. Strain through a flannel bag as usual. This jelly will keep for many weeks. Add stick cinnamon, one ounce mace, one dozen cloves, one dozen allspice.