Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| 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 pound of fresh butter
- one pound of powdered loaf sugar
- one pound of flour
- half pounds of currants
- one pound sweet almond o ounces allspice
- quarter ounce of cinna- mon these in powder
- ten eggs
Directions
One pound of fresh butter, one pound of powdered loaf sugar, one pound of flour, one and a half pounds of
currants, { unds candied peel, one pound sweet almond o ounces allspice, a quarter ounce of cinna- mon these in powder), ten eggs, a glass of brandy. Beat the butter to a cream, and add the sugar; stir till light, and put in the spices; in fifteen minutes work in
the eggs, two or three at a time, then adgl the orange, lemon, and citron peel and currants, and mix them well with the almonds, blanched and cut small; last of all add the flour and brandy; bake in a hot oven for three hours, in a tin hoop with plenty of paper underneath.