Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Blackberry | 1 cup (144g) | 62 |
| 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 |
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
- one-quarter pound allspice
- two ounces cinnamon bark
- two ounces cloves
- one pound to every quart of juice
- one pint to every three pints of juice
- half bushel of blackberries in a preserving kettle
- two nutmegs
- allspice
- cinnamon
- cloves
Directions
Put a half bushel of blackberries in a preserving kettle and cook
•374 THE BUCKEYE COOK BOOK.
until scalded through well ; strain and press out all the juice ; put juice in kettle with the following spices well broken up and put into a bag; one-quarter pound allspice, two ounces cinnamon bark, two ounces cloves, and two nutmegs; add loaf sugar, about- one pound to every quart of juice or more if preferred, and cook slowly ten or fifteen min- utes, remove from the fire, let cool a little and add good pure brandy in the proportion of one pint to every three pints of juice. A smaller quantity may be made, using the same proportions. This is an excellent remedy for diarrhea and other diseases of the bowels.