Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
12
Calories
0g
Protein
0g
Fat
2g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- one pint of water add two tablespoons of vinegar
- two tablespoons of vinegar
- vinegar
- mustard
- salt
- pepper
Directions
1
MRS. P. T. LOMAX.
2
To one pint of water add two tablespoons of vinegar, two of catsup, one of mustard, one of butter, one of jelly, or sugar. Salt and pepper to taste. The mutton put in last, and allowed to stew a quarter of an hour.
3
O YS T E E; 3 .
By Keokuk (Iowa). Westminster Presbyterian church ·
Recipe sourced from
internet_archive