Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | 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
- 4 ounces saltpetre 2 gallons water scald
- 2 gallons water scald
- 15 pounds of meat v2 tea-cupful of ginger
- 1 pound sage 5 ounces allspice 3 ounces cloves 5 ounces pepper mrs
- 5 ounces allspice 3 ounces cloves 5 ounces pepper mrs
- 3 ounces cloves 5 ounces pepper mrs
- 5 ounces pepper mrs
- 6 pounds turk island salt 2v2 pounds sugar 4 ounces saltpetre 2 gallons wate
- 1 heaping teaspoonful sage
- 11/2 pounds salt 1 pound sage 5 ounces allspice 3 ounces cloves 5 ounces pep
- sage
- salt
- pepper
- ginger
Directions
100 pounds ineat 6 pounds Turk Island salt
2V2 pounds sugar 4 ounces saltpetre
2 gallons water Scald all and let it cool and pour over the meat.
Mrs. J. Davis.
For each pound meat add 1 heaping teaspoonful sage, same of salt and a little extra, V2 teaspoonful summer savor^^ (or if you do not use summer savory use a little more sage), l^ teaspoonful pepper, and to each 15 pounds of meat V2 tea-cupful of ginger; mix well and put in bags. Mrs. E. R. Wheeler.
SAUSAGE, NO. 2.
50 pounds meat 11/2 pounds salt
1 pound sage 5 ounces allspice
3 ounces cloves 5 ounces pepper
Mrs. Sarah Coxant.