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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Clove | 1 tsp ground (2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 1/2 pint of new milk
- 1 quart of vinegar
- 2 eggs
- 2 eggs be well beaten
- half full
- 4 cloves
- 2 blades of mace
- two they will be fit
Directions
_Ingredients._—2 oz. of flour, 2 eggs, ½ pint of new milk, 2 oz. of melted butter, little salt and nutmeg. _Mode._—Let the 2 eggs be well beaten, then mix all the ingredients well together, and heat them up just before they are put into little cups half full for baking. Bake for ¼ hour in a hot oven till the puffs are of a nice brown; turn out on a flat dish, rub a little butter over each puff, and dust on it powdered sugar. _Time._—¼ hour. _Average cost_, 6_d._ _Seasonable_ at any time.
GHERKINS, Pickled.
_Ingredients._—Salt and water, 1 oz. of bruised ginger ½ oz. of whole black pepper, ¼ oz. of whole allspice, 4 cloves, 2 blades of mace, a little horseradish. This proportion of pepper, spices, &c., for 1 quart of vinegar. _Mode._—Let the gherkins remain in salt and water for 3 or 4 days, when take them out, wipe perfectly dry, and put them into a stone jar. Boil sufficient vinegar to cover them, with spices and pepper, &c., in the above proportion, for 10 minutes; pour it, quite boiling, over the gherkins, cover the jar with vine-leaves, and put over them a plate, setting them near the fire, where they must remain all night. Next day drain off the vinegar, boil it up again, and pour it hot over them. Cover up with fresh leaves, and let the whole remain till quite cold. Now tie down closely with bladder to exclude the air, and in a month or two they will be fit for use. _Time._—4 days. _Seasonable_ from the middle of July to the end of August.