Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- 2 lbs
- 1 nutmeg
- 4 lemons
- 2 tablespoons
- lemon peel
- orange peel
Directions
MY GREAT GREAT AUNT, LYDIA JONES, ABOUT THE YEAR 1800.
_Contributed by Elizabeth W. Paul Morris, Mrs. Fred’k Wistar Morris, “Dundale,” Villa Nova, Pa._
Meat (beef or tongue) 2 lbs., suet 1 lb., brown sugar 2 lbs., currants 2 lbs., raisins 2 lbs., citron ½ lb., apples chopped 1 lb., wine 1 pt., brandy 1 pt., cinnamon ½ oz., 1 nutmeg. I have changed the recipe somewhat. I use ¼ lb. of lemon peel and ¼ of orange peel, the grated rind of 3 or 4 lemons, also the juice, and I add the brandy (2 tablespoons) at the time of baking, and I use cider instead of wine, but either way it is very good.