Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | 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 of lean
- one pound of dried currants
- one pound of clean
- one ounce of salt
- one ounce of ground ginger
- a pound of suet
- a pound of citron
- an ounce of allspice
- a pint of wine
- a pint of brandy
- a pint of tart apples
- six lemons
- two grated nutmegs
- half full
- salt
- ginger
- allspice
- cloves
- cinnamon
Directions
Chop fine two pounds of lean, tender beef, cold, boiled or baked ; remove all skin and gristle. Mince fine half a pound of suet, one pound 35
546 flES AND TARTLETS.
of raisins, seeded, one pound of dried currants, washed and picked, half a pound of citron, sliced thin, one pound of clean, moist brown sugar*^ the juice of six lemons, the rinds grated (throw away the pulp), two grated nutmegs, one ounce of salt, one ounce of ground ginger, half an ounce of allspice, cloves and cinnamon, each ; mix the meat, fruit and spices well ; pour upon the sugar a pint of wine and half a pint of brandy ; add the fruit to the meat ; pour over the wine and brandy ; when it is well mixed pack it in small jars in a cool place.
When ready to make the pies line the pie plates with a good crust ; add to a pint of the mixture a pint of tart apples, chopped,, and a wine- glass of rose water ; fill the crust half full ; lay over bits of butter ; put in enough meat to nearly fill the plate ; cover with puff paste ; cut a slit in the middle and bake. These keep well. Warm them before using.