Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
46
Calories
1g
Protein
0g
Fat
6g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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
- a pint of port wine
- a pint of strong vinegar
- an ounce of cayenne
- an ounce of powdered cochineal
- two large lemons
Directions
1
Mix together half a pint of port wine, half a pint of strong vinegar, the juice and grated peel of two large lemons, a quarter of an ounce of cayenne, a dozen blades of mace, and a quarter of an ounce of powdered cochineal. Let it infuse a fortnight, stirring it several times a day. Then boil it ten minutes, strain it, and bottle it for use.
2
Eat it with any sort of fish or game. It will give a fine pink tinge to melted butter.
By Eliza Leslie ·
Recipe sourced from
gutenberg