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Rum Pot, Bluenose-Style

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.2792
Energy (kCal)984.1732
Carbohydrates (g)242.2473
Total fats (g)5.702
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse with boiling water a 5-quart crock or glass jar or "rum pot" (I use the plastic food grade containers laundry soap comes in),the lid, and a plate that will fit inside the container (it is very important to rinse all of these with boiling water). The plate will keep the fruit submerged. It will discolour if allowed to surface. | 2. Sprinkle 1 lb or 4 cups of any prepared fruit with 1 cup of sugar. Let stand at room temperature until the fruit becomes juicy, about 1 hour. Stir gently to dissolve the sugar. Add 1 cup white rum or brandy. | 3. Repeat the procedure with any additon of fruit. Maintain the liquid level and stir occasionally, but very gently. Store the rum pot in a cool place or in the refrigerator. Two months after the last fruit addition, the rum pot is ready to be served. It brings a bit of summer to a cold winter day. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    strawberry 1 hulled 48.64 11.6736 1.0184 0.456
    raspberry 1 63.96 14.6862 1.476 0.7995
    peach 1 lb peeled wedged 176.9012 43.2728 4.1277 1.1340000000000001
    plum 1 quartered pitted 75.9 18.843 1.155 0.462
    pear 1 peeled cored 79.8 21.322 0.504 0.196
    cantaloupe 1 cubed - - - -
    blueberry 1 84.36 21.4452 1.0952 0.4884
    red currant 1 lb 254.012 62.5958 6.3503 0.9072
    cherry 1 pitted 77.5 18.879 1.55 0.465
    nectarine 1 peeled pitted wedged 62.92 15.0865 1.5158 0.4576
    extra finely sugar 1/2 granulated - - - -
    white rum 1 cup - - - -

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



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