Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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 cup brandy
- 1/2 teaspoon cloves
- 2 teaspoonfuls of cinnamon
- 2 lbs
- 12 eggs
Directions
MADE BY MRS. JOHN SOMERS SMITH, PHILADELPHIA, PA., FORMERLY MISS ELIZA PORTERFIELD OF SCOTLAND, (1790).
_Contributed by Mrs. D. Leeds Miller, Haverford, Pa._
One lb. butter, 1¼ lb. sugar, 1¼ lb. flour, 2 lbs. raisins, 2 lbs. currants, 1¼ lb. citron, 12 eggs, 1 cup brandy, ½ teaspoon cloves, 2 teaspoonfuls of cinnamon, ½ lb. blanched almonds chopped fine. Cream butter and sugar together, add flour and eggs beaten very light, alternately, flavor your fruit before adding, then the brandy and spices and nuts.