Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Mace | not in our table | 0 |
| Brandy | 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 spoonful of mace
- 3 gills of brandy
- a gill of brandy
- four lbs
- 1 1/2 lbs
- 2 lbs
- 1 1/2 pts
- 1 great spoonful of cloves
- 3 nutmegs grated
Directions
MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.
_Contributed by Mrs. Morris Longstreth, Philadelphia, Pa._
Four lbs. boiled meat, 1½ lbs. suet, 2 lbs. chopped raisins, 1½ lbs. currants, 1½ pts. of water in which the meat was boiled, 1 great spoonful of cloves, allspice, cinnamon, 3 of salt, 1 pt. of molasses, 1¼ lb. brown sugar, 3 nutmegs grated, 1 spoonful of mace, 3 gills of brandy, 1½ pts. cider, 1 pt. sherry wine, citron at pleasure. Meat and suet to be chopped very fine and all thoroughly mixed. In 2 weeks add a gill of brandy. Add chopped apple to this meat as each pie is made.