Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Walnut | 1 walnut half (4g) | 26 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | 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
- two quarts of walnut liquor allow one ounce each of allspices
- two quarts one ounce each ¢
- one ounce each of allspices
- salt
- mustard
Directions
Walnuts, salt, to every two quarts of walnut liquor allow one ounce each of allspices, ginger, black pepper, cloves, mace. Wash the shells of walnuts, bruise them slightly, put them with salt in a stone jar for two or three weeks until they ferment, then boil them up, strain off the liquor, add to every two quarts one ounce each
ee mm SST SESS us) x }
138 THE BREADMAKER S COOKING LESSONS.
ginger, black pepper, cloves, and mace ;
of ailspice, let it cool, bottle it, and tie a
boil the whole one hour ; bladder over the corks. Butternut makes equally good catsup. MUSTARD (TO MAKE).
Mix the best Durham flour of mustard by degrees with boiling water to a proper thickness, rubbing it perfectly add a little salt, and keep it in a small jar ered, and put only as much into the glass as } soon, which should be wiped daily round
smooth ; closely cov will be usec the edges. Another way, for immediate use.—-Mix the mustard with new milk by degrees, to be quite smooth, and add a little raw cream. It is much softer this way, is not
bitter, and will keep well.