Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Allspice | 1 tsp ground (1.9g) | 5 |
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
- 2 tablespoons butter
- 1/4 pound allspice
Directions
Sour Pickles 204 Sweet Pickles 204 Amber Marmalade 203 Grape Juice 203 Lemon Butter 205
Page 15, "Lienn" changed to "Lunn" (Sally Lunn)
Page 37, "tablespons" changed to "tablespoons" (2 tablespoons butter)
Page 37, "stock" changed to "stalk" (stalk of celery chopped)
Page 37, "ramkins" changed to "ramekins" (serve in ramekins)
Page 47, "majoram" changed to "marjoram" (thyme, and sweet marjoram)
Page 64, "carbonhydrate" changed to "carbohydrate" (bulky carbohydrate foods)
Page 74, "mussy" changed to "mushy" (mushy before the)
Page 76, "Wash" changed to "Mash" (Mash all well together)
Page 80, "his" changed to "this" (Put this sauce)
Page 95, "dispositon" changed to "disposition" (the disposition of)
Page 95, "on" changed to "or" (or a finger)
Page 95, "or" changed to "of" (finger of buttered brown)
Page 103, "while" changed to "whole" (whole Indian corn)
Page 148, "thoroughy" changed to "thoroughly" (and heat thoroughly)
Page 166, "seive" changed to "sieve" (a wire sieve and)
Page 168, "lovlier" changed to "lovelier" (Nothing lovelier can be)
Page 174, "Lavarin" changed to "Savarin" (Brillat Savarin)
Page 174, "proporton" changed to "proportion" (proportion of a dessertspoon)
Page 176, "Mayonaise" changed to "Mayonnaise" (Mayonnaise Dressing Without)
Page 202, "sieze" changed to "seize" (seize the pleasures of)
Page 207, "Peal" changed to "Peel" (Peel chestnuts and)
Page 214, "alspice" changed to "allspice" (1/4 pound allspice)
Page 218, "Asosciation" changed to "Association" (Coffee Roasters' Association)
Page 241, "leaves" changed to "loaves" (the loaves when baked)