Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 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
- 3 quarts flour
- 2 tablespoons salt
- 3 cups sugar
- 1 teaspoon each of cinnamon
- 1 grated nutmeg
- 1 box currants
- 1 box seeded raisins
- 3 eggs
- salt
- nutmeg
- cinnamon
- allspice
Directions
Mrs. Peter Pierce.
Sift together 3 quarts flour, 2 tablespoons salt and 3 cups sugar ; add 1 grated nutmeg, 1 teaspoon each of cinnamon and allspice, 1 box currants and 1 box seeded raisins. Make a sponge as for light bread, and set to rise in the morning. At night mix in the dry ingredients, J pound lard, and 3 eggs. Let rise over night. Knead well and let rise again. Knead again, make into loaves, let rise, and bake 1 hour in a moderate oven. Tf kept in a damp place, will keep fresh a long time.