Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Celery Seed | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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 gills of celery seed
- a quart of vinegar
Directions
POUND two gills of celery seed, put it into a bottle and fill it with strong vinegar; shake it every day for a fortnight, then strain it, and keep it for use. It will impart a pleasant flavour of celery fo any thing with which it is used. A very delicious flavour of thyme may be obtained, by gathering it when in full perfec- tion; it must be picked from the stalks, a large hand- ful of it put into a jar, and a quart of vinegar or brandy poured on it; cover it very close — next day, take all the thyme out, put in as much more; do this a third time; then strain it, bottle and seal it securely. This is greatly preferable to the dried thyme com- monly used, during the season when it cannot be obtained in a fresh state. Mint may be prepared in the same way. The flavour of both these herbs must be preserved by care in the preparation: if permitted to stand more than twenty hours in the liquor they are infused in, a coarse and bitter taste will be ex- tracted, particularly from mint.
VEGETABLES.