Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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
- three pounds suet chopped fine
- three pounds chopped tart apples
- three pounds stoned raisins
- two pounds currants
- one pound citron
- two ounces ginger
- half pound brown sugar
- one pint rum
- two dozen cloves
- two nutmegs
- one dozen allspice
Directions
Three pounds suet chopped fine, three pounds chopped tart apples, three pounds stoned raisins, two pounds currants, washed and dried, one pound citron, cut fine, preserved orange or lemon peel. Then two ounces ginger, one of cinnamon, two dozen cloves, two nutmegs, one dozen allspice, all pul- verized, half pound brown sugar, one pint rum or brandy. Cover all with cider, and put it in a tightly closed jar. Keep it always covered with cider. Add a little brandy or rum after putting it in the paste. Always have a top crust to mince pies, and serve them hot.