Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
| Brandy | not in our table | 0 |
| Beverages | 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
- eight cups claret
- four cups water
- one-half cup sugar
- three slices of lemon
- five pounds granulated sugar to each gallon juice
- five pounds granulated sugar to each gallon
- one gallon of water to each gallon of juice
- half pint french brandy
- three tablespoons of su- beverages
- half pint whipped cream
- a stick of cinnamon
- a piece of rubber tubing about a foot long
- a quart of milk
- a tablespoonful of jamaica rum
- six cloves
- four eggs
- six eggs
- three table- spoons of sugar
Directions
Eight cups claret, four cups water, one-half cup sugar, a stick of cinnamon, six cloves, three slices of lemon. Let all come to a boil. Serve hot.
Mrs. J. G. Mossin. ORANGE WINE.
Wash the oranges, cut in two and squeeze out the juice, being careful not to get in the oil from the rind. Let juice remain in tubs for eight or ten hours, until all of the fibrous matter can be skinned off. If you want a sweet wine, add five pounds granulated sugar to each gallon juice; if a mild, sour wine, add five pounds granulated sugar to each gallon, and then put one gallon of water to each gallon of juice. Strain the juice into a barrel and let it stand undisturbed for three months. In the bung make a hole into which fit a piece of rubber tubing about a foot long; put the outside end in a ves- sel of water. This tube is to allow the gas to escape, and will exclude the air and insects. When the juice has ceased to throw off gas, which can be determined by air bubbles com- ing from end of tube, bung it up tight and let it remain some time ; then rack it off into bottles or barrels and keep in a cool place.
Mrs. John Boal, National City. EGG NOG.
Beat the yolks of four eggs and stir into them a quart of milk. Put in a double boiler and cook until a thin custard. Sweeten to taste. When cold, add a half pint French brandy, the beaten whites and a tablespoonful of Jamaica rum. Serve very cold.
Mrs. George Sinsabaugh. EGG NOG (AS SERVED IN THE SOUTH ).
Six eggs, beaten smartly; to the yolks add three table- spoons of sugar, and to the whites three tablespoons of su-
BEVERAGES. 227
gar. Pour in brandy or whisky to taste, constantly stirring; then add half pint whipped cream, and lastly add whites, thor- oughly mixing. Grated nutmeg on top.
Mrs. Ozro W. Child*.