Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
115
Calories
1g
Protein
1g
Fat
30g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple Juice | 1 medium (182g) | 95 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cayenne | 1 tsp (1.8g) | 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
- 4 teaspoonful cayenne 6 lbs
- 1 pint apple juice quite small
- 6 lbs
- 2 ozs
- 3 lemons
- ginger
- cayenne
Directions
1
6 lbs. vegetable marrow 4 teaspoonful cayenne 6 lbs. lump sugar 2 ozs. of ginger, pounded
2
1 pint apple juice quite small, and tied in
3
3 lemons, rind and juice muslin
4
Cut marrow into small pieces. To every lb. of cut marrow allow 1 lb. of lump sugar, and let it stand two days. Take lb. of sugar to every pint of marrow juice, boil with rind and juice of lemons, ginger cayenne, apple juice, for twenty minutes, then add marrow and boil till clear.
By Hamilton, Margaret ·
Recipe sourced from
internet_archive