Photo: Mockup Graphics
Estimated Nutrition (whole recipe, rough)
35
Calories
1g
Protein
1g
Fat
6g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 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
- three quarts of vinegar
- quarter pound mustard
- half ounce of black pepper
- one ounce cloves
- one ounce allspice
- one ounce turmeric
- one ounce ginger
- one ounc
- mustard
Directions
1
Take three quarts of vinegar, quarter pound mustard, half ounce of black pepper, one ounce cloves, one ounce allspice, one ounce turmeric, one ounce ginger, one ounc; cayenne pepper, handful of salt and the same of sugar ; boil for twenty minutes. When cold put in the vege- tables, cucumbers, onions, cauliflower cut up small, and cover closely. If the liquid should seem thin boil again and add more mustard in three weeks after making.
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
internet_archive