Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- 6 pounds raisins
- 3 pounds of french currants
- 2 pounds of citron
- 2 tablespoonfuls of ground cloves
- 2 tablespoonfuls of ground cinnamon
- 8 eggs
- 4 wine-glasses of brandy
- 5 nutmegs
Directions
I pound of butter; i pound of sugar; i pound of flour; i cup of molasses; 8 eggs, beaten separately; 4 wine-glasses of brandy; 6 pounds raisins; 3 pounds of French currants; 2 pounds of citron; 5 nutmegs; 2 tablespoonfuls of ground cloves; 2 tablespoonfuls of ground cinnamon.
Mix currants, raisins and citron with sifted flour. Stir butter and sugar to a cream; beat eggs very light; stir them alternately with the flour into the butter and sugar, stirring very hard. Add gradually the spices and liquor; stir the raisins and fruit into the mixture. Stir hard 10 minutes. Bake from 4 to 5 hours in a moderate oven. Ice the next day.