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 |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
| Syrup | 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
- one quart of water put half an ordinary-sized pot of the jam
- a pint of water ■ let the syrup boil
- a small handful of cloves
- a stick of cinnamon a foot long
- three oranges
- four bottles of claret
Directions
passing it tlirougli a sieve — then put into a preserving pan 21db. of crystallised sugar and a little more than half a pint of water ■ let the syrup boil for about half an hour, then add to it 31b. of the pulp and juice of the currants; let the whole boil until the jam sets firmly, which you ascertain by pouring a few drops of it on a cold plate, and then proceed to fill your pots, to be tied up, &c., when cold.
Now for the drink — Into a saucepan containing rather less than one quart of water put half an ordinary-sized pot of the jam, a small handful of cloves, a stick of cinnamon a foot long, broken in small pieces, the rind of two or three oranges, and the same quantity of lemon rind, with sugar a discretion, but not too much. Set the saucepan to boil with the lid on for an hour and a half or more. While this is going on have four bottles of claret (it need not be Chateau Lafitte), which you place inside the fender so as to warm the wine as much as possible ; then pour it into a large saucepan, add the third of a bottle of Cognac, and set it on the fire to get as hot as possible without boiling. As soon as the requisite temperature is attained, pour in the liquor from the other saucepan through a fine strainer, give the whole a stir for luck, fill your glasses, put a little grated nutmeg on the top of each, and “you shall see marvels.”
I have given the proportions I used as neaiiy as possible ; but frequent tasting during the process, and the quality of the ingredients used, must also guide those who have not sufficient experience in these matters to hit off the right quantity in each particular case.
The black currant jam of commerce would, I believe, do quite as well as that made in my way ; and the nut- meg might be put in to boil with the other spices.
In conclusion, I would observe that, to the best of my