Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cherry | 1 cup (138g) | 87 |
| Grape | 1/2 cup (76g) | 62 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
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 pounds of cherries
- a pound of currants
- a pound of black cherries without the stones
- a pound of strawberries
- a pound of sugar to each pint of ratifia^
- a stick of cinnamon
Directions
Take two pounds of cherries, take out the kernels, and cut off the stalks, a pound of currants, a pound of black cherries without the stones, a pound of strawberries, and a poimd of mulberries, which you must add afterwards if you have not them at the same time ; crush the fruits, and put them into a jar, and half the kernels of the cherries. Let them stand three days, and then strain them through a tamis into the jar, with the same quantity of brandy as there is of
124 EATIFIAS.
jnice^ a quarter of a pound of sugar to each pint of ratifia^ and a stick of cinnamon ; let it infuse two months ; then filter for use^ and bottle it ; seal the corks.