Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Fruit | not in our table | 0 |
| Water | 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
- four quarts of white wine vinegar
- four tablespoonfuls of salt
- two tablespoonfuls of ground ginger
- four quarts of white wine vine- gar add the spices
- one pound of sugar take a quart of vinegar
- two pounds of fruit
- a pint of rock salt into a pail of boiling water
- a quart of vinegar
- quarter two pounds of fruit
- nine morn- ings
- vinegar
- mace
- cinnamon
Directions
you do cucumbers and gherkins.
THE BREADMAKER’'S COOKING LESSONS.
PICALILLI. Take small cucumbers, button onions, small bunches of cauliflower, carrots, ginger, grapes, strips of horse- radish, radishes, been pods, cayenne pods, four quarts of white wine vinegar, four tablespoonfuls of salt, mustard and flour, two tablespoonfuls of ground ginger, pepper, allspices and turmeric. The brine of this pickle is made by putting a pint of rock salt into a pail of boiling water. Put the vegetables for pickling into the brine and cover tightly to prevent the steam escaping. Allow them to stand a night and a day. Change the brine a second time and allow them to remain the same length of time. ‘he second brine may be used a second time if skim- med and scalded. Choose pickles from the brine of an equal size and of various colours. Great taste may be displayed in the arrangement of the pickles when put- ting them in bottles. To four quarts of white wine vine- gar add the spices. Simmer these together (the mus- tard and turmeric must be blended together with a little vinegar before they are added to the liquor) ; when the liquor is on the point of boiling, pour into a vessel ; cover tightly. When sufficiently cold pour into the bottles containing the pickle, and make air-tight. It will be ready for use in five or six months.
SWEET-PICKLED PEARS OR QUINCES,
To one pound of sugar take a quart of vinegar; dis- solve the sugar, season with mace, cinnamon, and nut- meg. Peel and quarter two pounds of fruit, drop in the syrup, and boil five minutes, Reescald nine morn- ings.