Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Fig | 1 medium (50g) | 37 |
| Walnut | 1 walnut half (4g) | 26 |
| Almond | 1 almond (1.2g) | 7 |
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 pint of peanuts before they are hulled
- two pounds of coffee-sugar
- a pint of citron
- a pint of raisins
- a pound of figs
- a pound of shelled almonds
- a piece of butter as large as a walnut
Directions
Take half a pint of citron, half a pint of raisins, half a pound of figs, a quarter of a pound of shelled almonds, one pint of peanuts before they are hulled; cut up the citron, stone the raisins, blanch the almonds, and hull the peanuts; cut up the figs into small bits. Take two pounds of coffee-sugar and moisten with vinegar; put in a piece of butter as large as a walnut; stew till it hardens, but take off before it gets to the brittle stage; beat it with a spoon six or eight times, then stir in the mixed fruits and nuts. Pour into a wet cloth and roll it up like a pudding, twisting the ends of the cloth to mold it. Let it get cold and slice off pieces as it may be wanted for eating.