Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Seed | 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
- one pound browned flour
- 2 pounds raisins seed
- 2 pounds currants
- 2 pound candied orange peel
- 9 eggs
- 3 wine glasses brandy
- 2 wine glasses sherry
- cinnamon
- nutmeg
Directions
One pound browned flour; i pound butter; i pound sugar; 2 pounds raisins seed and chopped; 2 pounds currants; i pound cit- ron ; i pound dried figs ; i pound dried dates ; y? pound blanched almonds chopped fine; y2 pound pecans; V2 pound candied lemon peel ; l/2 pound candied orange peel ; i teaspoon each baking pow- der; cinnamon and nutmeg; V2 teaspoon cloves (ground); 9 eggs; 3 wine glasses brandy ; 2 wine glasses sherry. Cream butter, su- gar and yolk of eggs, add flour and baking powder. Fold in the beaten whites of eggs, add cinnamon and nutmeg.
Mrs. W. D. Clayton,