Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| 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
- six cloves of garlic -- boil it fifteen
- a quart of vinegar
Directions
GATHER the walnuts as for pickling, and keep them in salt and water the same time; then pound them in a marble mortar — to every dozen walnuts, put a quart of vinegar; stir them well every day for a week, then put them in a bag, and press all the liquor through; to each quart, put a tea»spoonful of pounded cloves, and one of mace, with six cloves of garlic — boil it fifteen or twenty minutes, and bottle it.
TO PICKLE GREEN NECTARINES OR APRI- COTS.
GATHER them while the shell is soffc— green them with salt and water as before directed; when a good green, soak them in plain vinegar for a fortnight, and put them in the yellow pickle pot*
TO PICKLE ASPARAGUS. POUR boiling salt and water on, and cover them close — next day, take them out, dry them, and after standing in vinegar, put them with the yellow pickle.