Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 1 ounce ground cinnamon
- 3 pounds white sugar
- 3 pints of boiling water
- 4 pound tartaric acid
- a pinch of salt
- a pint of boiling water
- a tablespoon of cream
- salt
Directions
I quart juice, ^^ pound loaf sugar, % ounce nutmeg, '^,{1 ounce ground cinnamon, yi ounce ground all-spice. Boil five or six minutes. When cool add I pint best brandy. For sickness.
MRvS. M. L. PEASE.
3 pounds white sugar. Pour over it 3 pints of boiling water, i pint of molasses, ^4 pound tartaric acid, I ounce sassafras. Bottle and use as a syrup with soda.
INDL\N MEAL GRUEL.
I tablespoon Indian or oat meal, a pinch of salt. Mix the meal smooth with cold water. Pour upon this a pint of boiling water, and turn into a sauce pan to boil gently one-half an hour. Stir frequently. Strain and add a tablespoon of cream. Some persons like it sweetened and a little nutmeg added, but to many it is more palatable without either.
HATFIELD COOK BOOK. 147