Photo: K8
Estimated Nutrition (whole recipe, rough)
60
Calories
2g
Protein
0g
Fat
13g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 ozs. eschalot
- ¾ lb. onion
- ½ oz. tumeric
- ½ oz. powdered mustard
- ½ oz. salt
- 20 bonnie peppers ( small hot variety)
- ¼ lb. horseradish (grated)
- 6 cloves garlic
- White vinegar
Directions
1
Mix all ingredients together in blender or food processor.
2
Add vinegar until the desired consistency is obtained.
3
Place in bottles and leave for 3-4 days before using .
4
Category:Barbadian Recipes
5
Category:Barbadian Appetizers
Recipe sourced from
fandom