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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| 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
- a spoonful of brandy besides the wine
- a large spoonful of brandy
- half grits
- butter the size of a nutmeg
- lemon peel
- nutmeg
Directions
CAUDLE (LONDON, 1855).
_Contributed by Mrs. Robert E. Peterson, Philadelphia, Pa._
It is made in various ways. Make a fine, smooth gruel of half grits; strain it when boiled well, stir it at different times till cold. When to be used, add sugar, wine, and lemon peel with nutmeg. Some like a spoonful of brandy besides the wine, others like lemon juice.
Or, boil ½ pt. of fine gruel, with a bit of butter the size of a nutmeg, a large spoonful of brandy, white wine, and 1 of capillaire.