Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 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 cups chopped apples
- 2 teaspoons salt
- 2 teaspoons cinnamon
- 4 teaspoon powdered cloves
Directions
I cup chopped meat, ly^ cups raisins, lyi cups currants, I ^ cups brown sugar, i cup granulated sugar, 3 cups chopped apples, i cup meat liquor, 2 teaspoons salt, 2 teaspoons cinnamon, )4 teaspoon powdered cloves, i lemon, grated rind and juice, i cup boiled cider or sweet pickle juice, mix in the order given. Cook in a porcelain kettle until the apples and raisins are soft. Meat from the vein or lower part of the round that has a little fat and no bone is the best for pie meat. Meat should be boiled until tender before chopped.
MRS. R. M. WOODS.