Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Water | not in our table | 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
- two teaspoonfuls each of cinnamon
- one teaspoonful each of nutmeg
- one-half teaspoonful cloves
- one ounce chocolate dissolved over warm water
- three pounds raisins
- three pounds sultana raisins
- three pounds currants
- one-half pounds citron
- two ounces each of candied lemon
- one pound shredded almonds which have been blanched
- two ounces brandy
- two ounces port wine
- two tablespoonfuls strained honey
- one pound of the batter
- two eggs
- cinnamon
- mace
- nutmeg
- allspice
- cloves
- orange peel
Directions
To the above mixture add two eggs, making twelve in all, two teaspoonfuls each of cinnamon and mace, one teaspoonful each of nutmeg and allspice, one-half teaspoonful cloves, one ounce chocolate dissolved over warm water, three pounds raisins (weighed after seeding), three pounds Sultana raisins, three pounds currants, one and one-half pounds citron, two ounces each of candied lemon and orange peel, one pound shredded almonds which have been blanched and dried, two ounces brandy, two ounces port wine, two tablespoonfuls strained honey. Let the flour used for drying the fruit be in addi- tion to the one pound of the batter. Mix well and rest a few hours, over night, if convenient; mix again before putting into pans.