Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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
- ten gallons of wa lemons
- two pounds raw sugar
- four pounds of raisins
- one-half ounce of isin- glass
- one-half pound of cinnamon bar ice
- four ounces
- two ounces of mé sicum
- ten seville ger
- ten oranges
- three quarters of an ounce | of ginger root
- one anda am tartar
- two eggs
- six mont colour
Directions
1; ‘lake ten gallons of wa lemons, ten Seville
ger, thirty-two pounds raw sugar, ten oranges, four pounds of raisins, one-half ounce of isin- glass. Peel the fruit, and express the juice. Boil the and sugar half an hour; pour it boiling hot upon the peel; add the juice. When nearly cold yeast spread upon a toast. Let it stand ring it twice a day; then put it into a Continue stirring
water, ginger,
put in a little three days, stir cask with the raisins and isinglass. twice a day for ten days. It must not be stopped till it
has ceased to ferment. [it for use in three months.
2, One-half pound of cinnamon bar ice, three quarters of an ounce | of ginger root, five
k, four ounces of
to, two ounces of mé sicum, three-quarters of a pounce macerate and strain or filter, after Now make syrup, thirty pounds
pimen of cap gallons of alcohol ; standing fifteen days. of white sugar, l
valf pound of tartaric acid, one anda am tartar, dissolve with warm water,
clarify with white of two eggs, and add soft water to
make forty gallons. stand six mont
Colour with cochineal and let it
hs before use.
144 THE BREADMAKER'S COOKING LESSONS,