Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
11
Calories
0g
Protein
0g
Fat
2g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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 quart of vinegar
- one-half ounce of black pepper
- one-half ounce of jamaica pepper
- one-half ounce of ginger
Directions
1
Sixteen eggs, one quart of vinegar, one-half ounce of black pepper, one-half ounce of Jamaica pepper, one-half ounce of ginger ; boil the eggs twelve minutes ; dip in cold water and take off the shell ; put the vinegar with the pepper and vinegar into a stew pan and simmer ten minutes ; place the eggs in a jar, pour over the seasoned vinegar boil- ing hot, and when cold tie them down with a bladder to exclude the air ; ready for use in a month.
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
internet_archive