Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peach | 1 medium (150g) | 59 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Horseradish | 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
- half pint of the best vinegar
- a pint of claret
- a large stick of horseradish
- a handful of parsley
- two onions
- two large peach leaves
- eight blades of mace
- nine cloves
- nutmeg
- mace
- cloves
- black pepper
Directions
Take fifteen anchovies, chop them fine, and steep them in vinegar for a week, keeping the vessel closely covered. Then put them into a pint of claret or port wine. Scrape fine a large stick of horseradish, and chop two onions, a handful of parsley, a tea-spoonful of the leaves of lemon-thyme, and two large peach leaves. Add a nutmeg, six or eight blades of mace, nine cloves, and a tea-spoonful of black pepper, all slightly pounded in a mortar. Put all these ingredients into a silver or block tin sauce-pan, or into an earthen pipkin, and add a few grains of cochineal to colour it. Pour in a large half pint of the best vinegar, and simmer it slowly till the bones of the anchovies are entirely dissolved.
Strain the liquor through a sieve, and when quite cold put it away for use in small bottles; the corks dipped in melted rosin, and well-secured by pieces of leather tied closely over them. Fill each bottle quite full, as it will keep the better for leaving no vacancy.
This sauce will give a fine flavour to melted butter.