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 |
|---|---|---|
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Red Currant | not in our table | 0 |
| Fruit | 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
- six pounds of red currants
- one pound of fruit
- two pounds of sugar
- a quart of cherries stoned^
- a pound of sweet almonds
- three quarters of a pound of sweet almonds
Directions
Take five or six pounds of red currants, pick
102 STRUPI.
them^ add a quart of cherries stoned^ and the stalks cut off; squeeze the juice out^ and let the liquor ferment two or three days ; then make a strong syrup; boil your juice and mix together, then let it cool^ and filter it. For one pound of fruit, add two pounds of sugar, not counting the cherries. This is a very refreshing drink in summer^ or at balls, mixed with water. The bottles must be tightly corked.
SYBOP D^OBOEAT.
Blanch and pound three quarters of a pound of sweet almonds, and a few bitter, with some water; squeesse them through a cloth, make a thin syrup of sugar. When it boils, add your almond milk ; let it boil up, and when cold, bottle for use.