Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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 lb of currants
- 1/2 pint of brandy
- 1/2 nutmeg grated
- 5 eggs
- 1 lemon
- 6 pounds
Directions
H. HORTON, GODERICH, LAKE HURON.
_Contributed by Mrs. William A. Glasgow, Jr., Philadelphia._
One lb. of raisins, ¼ lb. of flour, 1 lb. of suet chopped fine, 1 lb of currants, ¾ lb. of stale bread crumbs, ½ nutmeg grated, ¼ lb. of brown sugar, 5 eggs, grated rind of 1 lemon, ½ pint of brandy, ½ lb. minced candied orange peel. Mix all dry ingredients together. Beat the eggs, then add them to the brandy and thoroughly mix all together. Boil 6 hours; this will make 6 pounds.