SC - flour, sugar and fat in the medieval diet?

[Decker, Terry D.]

I plan to serve Robin's Cider Sauce with Roast Pork Loin - about 35 
lb for 80 people - in the Second Course. I've more-or-less multiplied 
up the recipe that Robin sent to the list, but it sure seems like a 
lot of sugar and whole nutmegs. Did i do my math wrong?

Apple Cider Sauce (Diego Granado, Libro del Arte de Cozina, 1599)
As redacted by Lady Brighid ni Chiarainmka/Robin Carroll-Mann
To make 1 cup:
2 cups sweet apple cider
1/2 lb. sugar
1/4 cup white wine vinegar
1/8 cup white wine
1/2 ounce cinnamon sticks
1/2 whole nutmeg
4 whole cloves

Combine all ingredients in a saucepan and simmer over medium-low heat 
about 45 minutes, until the volume is reduced by half and a candy 
thermometer reads 220F (105C).  Strain through cheesecloth.  Pour 
into a clean glass jar.  Refrigerate.

My version multiplied by 40, intended to make about 40 cups/10 quarts/2.5 gal.
5 gallons sweet apple cider
20 lb. sugar (1 lb per 4 people?!?)
2-1/2 quarts white wine vinegar
5 cups white wine
1 lb cinnamon sticks
20 whole nutmegs
160 whole cloves

This just doesn't look right to me... Help!

Thanks - the Feast is on Sunday December 10,

Anahita al-shazhiyya