In 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|
|Calories from Fat: 16 (3%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 526
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