Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 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 |
|---|---|---|
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- 1 pound anchovies
- 1 pound salt
- 4 ounces cayenne pepper
- 2 ounces ground black pepper
- 1 ounce each ginger
- 1 horseradish root
- salt
- cayenne
- pepper
- black pepper
- ginger
- cloves
- mace
Directions
Take green walnuts earl\- in August or before the shell is formed. Grind or pound them, and squeeze the juice through a coarse cloth. To every gallon of juice add 1 pound anchovies, 1 pound salt, 4 ounces cayenne pepper, 2 ounces ground black pepper, 1 ounce each ginger, cloves and mace, and 1 horseradish root. Boil till reduced to i the quantity. Strain and when cold, bott'e. Use in 3 months.