Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 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 |
|---|---|---|
| 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 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 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
- a pinch of mace
- a small bunch of sage tied in a thin rag
- a quart of cold vinegar
- 70 old country recipes
- salt
- pepper
- cloves
- allspice
- mace
- sage
- vinegar
Directions
Mrs. Hugh Ewing.
Cut the fish in large pieces and put in an iron pot with water sufiicient to cover it. Add a cup salt and tablespoon white
70 OLD COUNTRY RECIPES AND NEW.
pepper, one of cloves and allspice mixed, a pinch of mace and a small bunch of sage tied in a thin rag, and put in before the fish. Let all boil until the fish is nearly done. Then add a quart of cold vinegar. It will jelly in '24 hours. A rock soused is delicious.