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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Fruit | not in our table | 0 |
| Water | 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
- 1 pint of red-currant juice
- 1 pint to every 6 lbs
- 1 pint of fruit
- 1 tablespoonful of flour
- 1/2 pint of water
- 1 wineglassful of port wine
- 2 tablespoonfuls of lemon-juice
- 6 lbs
- 4 pounded cloves
- 5 persons
- cloves
Directions
_Ingredients._—To every lb. of fruit, weighed before stoning, allow ½ lb. of sugar; to every 6 lbs. of fruit allow 1 pint of red-currant juice, and to every pint of juice 1 lb. of sugar. _Mode._—Weigh the fruit before stoning, and allow half the weight of sugar; stone the cherries, and boil them in a preserving-pan until nearly all the juice is dried up, then add the sugar, which should be crushed to powder, and the currant-juice, allowing 1 pint to every 6 lbs. of cherries (original weight), and 1 lb. of sugar to every pint of juice. Boil all together until it jellies, which will be in from 20 minutes to ½ hour; skim the jam well, keep it well stirred, and, a few minutes before it is done, crack some of the stones, and add the kernels: these impart a very delicious flavour to the jam. _Time._—According to the quality of the cherries, from ¾ to 1 hour to boil them; 20 minutes to ½ hour with the sugar. _Average cost_, from 7_d._ to 8_d._ per lb. pot. _Sufficient._—1 pint of fruit for a lb. pot of jam. _Seasonable._—Make this in July or August.
CHERRY SAUCE, for Sweet Puddings (German Recipe).
_Ingredients._—1 lb. of cherries, 1 tablespoonful of flour, 1 oz. of butter, ½ pint of water, 1 wineglassful of port wine, a little grated lemon-rind, 4 pounded cloves, 2 tablespoonfuls of lemon-juice, sugar to taste. _Mode._—Stone the cherries, and pound the kernels in a mortar to a smooth paste; put the butter and flour into a saucepan, stir them over the fire until of a pale brown, then add the cherries, the pounded kernels, the wine, and the water. Simmer these gently for ¼ hour, or until the cherries are quite cooked, and rub the whole through a hair sieve; add the remaining ingredients, let the sauce boil for another 5 minutes, and serve. This is a delicious sauce to serve with boiled batter pudding, and when thus used, should be sent to table poured over the pudding. _Time._—20 minutes to ½ hour. _Average cost_, 1_s._ 2_d._ _Sufficient_ for 4 or 5 persons. _Seasonable_ in June, July, and August.