Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Currant | 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
- six pounds scraggy beef -- a neck piece will do
- three pounds of nice beef suet
- four pounds raisins
- four quarts tart
- two ounces cinnamon
- one ounce cloves
- one ounce ginger
- one tablespoon salt
- one teaspoon pepper
- two pounds sugar
- one quart boiled cider
- one quart currant
- one quart nice molasses
- two lemons
- salt
- cinnamon
- cloves
- ginger
- pepper
Directions
Take five or six pounds scraggy beef — a neck piece will do, and put to boil in water enough to cover it, take off the scum that rises when it comes to a boil ;
222 TPE BUCKEYE COOK BOOK.
add hot water from time to time until it is tender, remove the lid from the pot, salt, let boil till almost dry turning the meat over occasionally in the liquor, take from the fire and let stand over night to get thoroughly cold ; pick bones, gristle or stringy bits from the meat, chop very fine, mincing at the same time three pounds of nice beef suet ; seed and cut four pounds raisins, ^^ash and dry four of currants, slice, thin one of citron, chop fine four quarts tart, good cooking apples ; put into a large pan together, add two ounces cinnamon, one ounce cloves, one ounce ginger, four 'nutmegs, the juice and grated rinds of two lemons, one tablespoon salt, one teaspoon pepper, and two pounds sugar. Put in a porcelain kettlfe one quart boiled cider, or better still one quart currant or grape juice, (canned when grapes are turning from green to purple,) one quart nice molasses or syrup, and if you have any syrup left from sweet pickles, add some of that, also a good lump of butter ; let it come to a boil and pour over the ingredients in the pan after first-?mixing well, then mix again thoroughly. Pack in jars and put in a cool place, and when cold, pour molasses over the top, cover tightly and it will keep two months. In baking take some out of a crock and if it is not moist enough add a lit'tle hot water, and strew a few whole raisins over each pie. Instead of boiled beef a beef's heart or roast meat may be used.
The above is a good formula to use, but, of course, may be varied to suit different tastes or the material at hand. If too rich, add more chopped apples ; in
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lieu of cider, vinegar and water in equal proportions may be used ; good preserves, marmalades, spiced pickles, currant or grape jelly, canned fruit, dried cher- ries, etc., may take the place of raisins, currants and citron. Wine or brandy is considered by many a great improvement, but if "it causeth thy brother to offend" do not use it. Lemon and vanilla extracts, are often used, also preserved lemon or orange peel. It is better to stand over night, or several days, before baking into pies, as the materials will be more thor- oughly incorporated. Many prefer to freeze their pies after baking, heating them as needed.