Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- three cups of water
- five cups of vinegar
- three slices of lemon
- a stalk of celery
- two bay leaves
- one large carrot sliced
- one onion sliced
- vinegar
- salt
- allspice
Directions
JELLIED PICKEREL— Bring to a boil three cups of water, five cups of vinegar, salt, a few whole peppers and allspice, two bay leaves, one large carrot sliced and let all boil ten minutes, then add a stalk of celery and one onion sliced, three slices of lemon and pickerel cut in pieces. Boil ten minutes longer. Pour into a deep bowl, and when cool set on ice to jell.