Estimated Nutrition (whole recipe, rough)
Counts 4 of 8 ingredients — the other 4 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 |
|---|---|---|
| Anchovy | 100g | 210 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Horseradish | not in our table | 0 |
| Mace | not in our table | 0 |
| Water | not in our table | 0 |
| Liquor | 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
- a handful of scraped horseradish
- an ounce of mace
- a pint of red wine
- a quart of white wine
- a pint of water
- a pint of anchovy liquor
- two dozen anchovies
- ten shalots
- twelve cloves
- twelve pepper-corns
- cloves
- pepper
Directions
Bone two dozen anchovies, and then chop them. Put to them ten shalots, or very small onions, cut fine, and a handful of scraped horseradish, with a quarter of an ounce of mace. Add a lemon, cut into slices, twelve cloves, and twelve pepper-corns. Then mix together a pint of red wine, a quart of white wine, a pint of water and half a pint of anchovy liquor. Put the other ingredients into the liquid, and boil it slowly till reduced to a quart. Then strain it, and when cold put it into small bottles, securing the corks with leather.