Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| 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
- 1/2 lb of citron
- 1/2 lb of brown sugar
- 1 teaspoon of ground cloves
- 1 teaspoon of allspice
- 1 teaspoon of cinnamon
- one large beef's tongue
- 2 1/2 lbs
- 12 pippin apples
- 4 lemons
- 2 oranges
- 3 nutmegs grated
- 1 bottle best brandy
- 1 bottle of sherry
Directions
This is the old Wager recipe, given to me by my great Aunt Anne Elizabeth Wager, who was the granddaughter of Philip Wager, who was a member of the First Philadelphia Dancing Class.
_Contributed by Fanny Neff Ewing, Mrs. Samuel Ewing, Bryn Mawr, Pa._
One large beef’s tongue, fresh boiled and chopped, 2½ lbs. of raisins, stoned, 2½ lbs. of dried currants, 2½ lbs. of beef suet, chopped fine, ½ lb of citron, cut fine, ½ lb of brown sugar, 12 pippin apples, pared and chopped, juice and grated rind of 4 lemons, juice and grated rind of 2 oranges, 3 nutmegs grated, 1 teaspoon of ground cloves, 1 teaspoon of allspice, 1 teaspoon of cinnamon, 1 bottle best brandy, 1 bottle of sherry or madeira. Mix well together, put in a stone crock, pour on brandy and wine; mix well again, cover and let it stand. Try in a day or two and if necessary add more seasoning.