Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
| Mace | 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
- two ounces of horseradish
- two ounces of flour of mustard
- two quarts of vinegar
- a pound of salt
- six lemons
- eight pieces
- six large cloves of garlic
- salt
- cloves
- mace
- nutmeg
- cayenne
- mustard
- vinegar
Directions
Wipe six lemons, cut each into eight pieces ; put on them a pound of salt, six large cloves of garlic, two ounces of horseradish, sliced thin, likewise of cloves, mace, nutmeg and cayenne, a quarter of an ounce each, and two ounces of flour of mustard ; to these add two quarts of vinegar ; boil a quarter of an hour in a well-tinned saucepan ; or, which is better, boil it in a strong jar, in a kettle of boiling water; or, set the jar on the hot hearth till done. Set the jar by, and stir it daily for six weeks ; keep the jar close covered. Put pickles into small bottles.