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Suggest a better descriptionIn a large enameled pot, gently simmer the juice with the spices for 7 minutes. Break the cinnamon sticks, placing a portion in each tankard or chalice or glass. Pour on warmed cider. Sprinkle sweet basil sparingly on top. From _Fabulous Feasts- Medieval Cookery and Ceremony_ by Madeleine Pelner Cosman George Braziller, Inc. ISBN 0-8076-0832-7 Typos by Jeff Pruett
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Serving Size: 1 Quart (1051g) | ||
Recipe Makes: 2 | ||
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Calories: 526 | ||
Calories from Fat: 16 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 42.6mg | 1 % | |
Potassium 1126.1mg | 30 % | |
Total Carbohydrate 134.4g | 40 % | |
Dietary Fiber 16.6g | 66 % | |
Sugars, other 117.8g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 526
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