Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 0 |
| Mace | 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
- one quart
- a pint of brandy
- mace
- cloves
- black pepper
- salt
Directions
BOIL either calves or hogs' feet till perfectly tender, mb them through a colander; when cold, pass them through again, and it will come out like pearl barley;
116 THE VIRGINIA HOUSEWIFE.
take one quart of this, one of chopped apples, the same of currants, washed and picked, raisins stoned and cut, of good brown sugar, suet nicely chopped, and cider, with a pint of brandy; add a tea-spoonful of pounded mace, one of cloves and of nutmegs; mix all these together intimately. When the pies are to be made, take out as much of this mixture as may be necessary; to each quart of it, add a tea-spoonful of pounded black pepper, and one of salt; this greatly improves the flavour, and can be better mixed with a small por- tion than with the whole mass. Cover the moulds with paste%put in a sufficiency of mincemeat, cover the top with citron sliced thin, and lay on it a lid garnished around with paste cut in fanciful shapes. They may be eaten either hot or cold, but are best when hot.