Photo: Jonathan Farber
Estimated Nutrition (whole recipe, rough)
13
Calories
0g
Protein
0g
Fat
3g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 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 ounces of salt
- two ounces black pepper
- half pint sage
- one ounce saltpetre
- quarter ounce allspice
Directions
1
To every fourteen pounds of meat cut fine take three ounces of salt, two ounces black pepper, half pint sage, one ounce saltpetre, a very little red pepper, and spices if you like (eighty cloves and quarter ounce allspice).
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive