Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Walnut | 1 walnut half (4g) | 26 |
| Clove | 1 tsp ground (2g) | 7 |
| Long Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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
- 1/4 pound of ginger
- 1/4 pound of allspice
- 2 ounces of long pepper
- 2 ounces of cloves
- 6 half sieves of green walnut shells
- 3 pounds
- one side of the tub
- 6 quarts
Directions
Take 6 half sieves of green walnut shells, put them in a tub, mix well with common salt (from 2 to 3 pounds), let it stand for 6 days, frequently beating and mashing them; after a while the shells will become soft and pulpy. Pushing the shells up one side of the tub and tipping the tub a little, the liquor will run to the other side. This will be nice and clear. Take it out; repeat the above process until no more liquor can be obtained. You will get in all about 6 quarts. Let this simmer in an iron boiler as long as any scum rises. Bruise 1/4 pound of ginger, 1/4 pound of allspice, 2 ounces of long pepper, 2 ounces of cloves, put these in the liquor and boil slowly for 1/2 hour. When bottled put an equal quantity of spice in each bottle. When corked let the bottle be well filled up. Cork tightly, seal them over and put in a cool and dry place for 1 year.