Estimated Nutrition (whole recipe, rough)
Counts 8 of 13 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Cognac Brandy | not in our table | 0 |
| Green Tea | not in our table | 0 |
| Champagne | not in our table | 0 |
| 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
- two pounds brown sugar
- two gallons of boiling water
- one pint brisk yeast
- three quarts of boiling water
- three pints cognac brandy
- one pint ja- maica rum
- five pounds of loaf sugar
- two quarts of water
- five cloves
- one pint of green tea
- one quart jamaica rum
- one quart champagne
- ten pound piece of ice
- one large tablespoonful of the fibrous part of ginger
- half lemon sliced
- one dessertspoon of cream of tartar
- twelve sound
- six lemons to break the little vessels
- six oranges
- one teacupful of chartreuse
- three oranges
- cloves
- mace
Directions
Two pounds brown sugar, one large tablespoonful of the fibrous part of ginger, half lemon sliced, one dessertspoon of cream of tartar, pour on it two gallons of boiling water, when milk warm stir in one pint brisk yeast ; make it in the morn- ing, bottle it at night. It will be ready for use in three days.
APPLE TODDY, No. i.
Bake twelve sound, red-streaked apples, put them in a stone jar while hot, and mash them well. Then pour on them three quarts of boiling water. Cover the jar close, and let them stand until cool, then add three pints Cognac brandy, one pint Ja- maica rum, half a pint peach brandy, sweeten to taste, and let it stand twenty -four hours, stirring frequently and mashing well the particles of apple. Then strain for use. A few oranges improve the flavor.
244 WINES.
RATCLIFFE PUNCH, No. i.
Rub loaf sugar over the peel of six lemons to break the little vessels and absorb the ambrosia of the lemon. Then squeeze out the juice of six oranges and six lemons, removing the seeds; add to it five pounds of loaf sugar (including the sugar rubbed over the peel), and two quarts of water, with five cloves and two blades of mace (in a bag). Simmer this over the stove about ten minutes, making a syrup. This will keep forever. It should be bottled and kept to sweeten the liquors when punch is made. Mix one pint of green tea, a scant pint of brandy, one quart Jamaica rum, one quart champagne, and one teacupful of chartreuse. When well mixed, sweeten to taste with the syrup. Pour it into the punch bowl, in which is an eight or ten pound piece of ice. Slice three oranges and three lemons, and put them also into the punch bowl, removing the seeds. This is delicious.