Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- two gallons of vinegar
- two ounces each of allspice
Directions
Take a peck of walnuts, tender enough to be easily punctured by a pin. Put them in a jar, and pour over them a very strong brine, boiling hot. In a fortnight they will have begun to brown considerably. They should then be taken out, drained, and laid in the sun until they turn black. Put them back in the clean jar, and having boiled two gallons of vinegar with two ounces each of allspice and cloves, and whole grains of black pepper, also a little mace, pour this spiced vinegar hot over them.