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Wassail - C T's Researched Version

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.5257
Energy (kCal)194.114
Carbohydrates (g)51.8166
Total fats (g)1.7996
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Using 2-3 lemons, squeeze juice for 1 cup, and remove rind (about 1/4 cup). Slice remaining lemon and add it to the spices. | 2. Wrap cinnamon sticks, lemon rind, nutmeg and allspice in cooking gauze. Tie if dropping into the liquid; place carefully in percolator bin if using a percolator. | 3. Pour apple cider, lemon juice, pineapple juice and honey into a large pot or the pot of a large percolator. | 4. If using a large pot, add spice bag, and heat to a simmer. Cook 45 minutes, then remove bag. | 5. If using a large percolator, turn it on and let it heat for 45 minutes. | 6. Add the ginger ale (Vernor's, if you can find it), just before serving. | 7. If using a pot, use a long ladle to serve into heat-proof cups. If using a percolator, you can use the spigot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cinnamon 10 - - - -
    lemon 1 ounce rind 8.2214 2.6422 0.3118 0.085
    nutmeg 1 teaspoon ground 11.55 1.0844 0.1285 0.7988
    allspice 2 teaspoons 9.994 2.7406 0.2314 0.3302
    apple cider 2 1/4 - - - -
    lemon juice 1 cup 53.68 16.836 0.8540000000000001 0.5856
    pineapple juice 1 quart - - - -
    honey 1 cup - - - -
    ginger ale 1 110.6686 28.5134 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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