Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 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 |
|---|---|---|
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Coriander | 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
- six quarts vinegar
- four ounces mustard seed beaten fine
- one spoonful of salt
- six ounces ginger soaked in salt
- half ounce of turmeric
- a handful of salt
- one dozen coriander seeds beaten fine
- one grated nutmeg
- two spoonsful of beaten turmeric
Directions
Six quarts vinegar, four ounces mustard seed beaten fine, one spoonful of salt, one dozen coriander seeds beaten fine, one grated nutmeg, six ounces ginger soaked in salt and water, then sliced and dried, six of garlic peeled, and salted three days, two spoonsful of beaten turmeric. Have a wooden cover to the pot, and tie it up close with a bladder or sheep skin, set it away three weeks, putting it by the fire, or, if warm weather, in the sun, stirring it up once every three days. Prepare the vege- tables by washing them in brine that will bear an egg, until they turn yellow. Put some of the brine they were washed in over the fire ; let it boil briskly, then throw in the pickles. Let them remain a few minutes, then take them out and put them in the sun to bleach. Have ready the jar with equal quantities of vinegar and water, a handful of salt, and half ounce of turmeric. Let the vegetables remain twenty-four hours in this, and then drain them out. Stuff the mangoes, and put them in pickle-pots. Put cabbages in the oven until the leaves fall, then tie them in bundles and put them in the jar for three days. Asparagus must be salted and dried three days in the sun. Cabbage can also be dried in the sun.