Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
37
Calories
4g
Protein
0g
Fat
5g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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 heads of garlic bruised small
- a pint of strong vinegar
- an ounce of cayenne
- six anchovies in a pint of strong vinegar
- three table-spoonfuls of india soy
- three table-spoonfuls of mushroom catchup
- vinegar
- cayenne
Directions
1
Dissolve six anchovies in a pint of strong vinegar, and then add to them three table-spoonfuls of India soy, and three table-spoonfuls of mushroom catchup, two heads of garlic bruised small, and a quarter of an ounce of cayenne. Add sufficient cochineal powder to colour the mixture red. Let all these ingredients infuse in the vinegar for a fortnight, shaking it every day, and then strain and bottle it for use. Let the bottles be small, and cover the corks with leather.
By Eliza Leslie ·
Recipe sourced from
gutenberg