Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
7
Calories
0g
Protein
0g
Fat
1g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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
- four ounces of shalots
- two ounces of garlic to a quart of vinegar
- three drops will be sufficient to impart a garlic taste to a pint of gravy
- a quart of vinegar
- a pint of gravy
Directions
1
Peel and chop fine four ounces of shalots, or small button onions. Pour on them a quart of the best vinegar, and let them steep a fortnight; then strain and bottle it.
2
Make garlic vinegar in the same manner; using but two ounces of garlic to a quart of vinegar. Two or three drops will be sufficient to impart a garlic taste to a pint of gravy or sauce. More will be offensive. The cook should be cautioned to use it very sparingly, as to many persons it is extremely disagreeable.
By Eliza Leslie ·
Recipe sourced from
gutenberg