Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- one quart of the leaves put three pints of strong vinegar
- an ounce of cloves pounded
- three pints of strong vinegar
- salt
- cloves
Directions
TAKE the flaps of the proper mushrooms from the stems — wasli them, add some salt, and crush them; then boil them some time, strain them through a cloth, put them on the fire again with salt tq your taste, a few cloves of garlic, and a quarter* of an ounce of cloves pounded, to a peck of mushrooms; boil it till reduced to less than half the original quantity — bottle and cork it well.
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TARRAGON OR ASTRAGON VINEGAR. PICK the tarragon nicely from the stem, let it lie in a dry place forty-eight hours; put it in a pitcher, and to one quart of the leaves put three pints of strong vinegar; cover it close, and let it stand a week — then strain it, and after standing in the pitcher till quite clear, bottle it, and cork it closely.