Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 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
- two cloves
- four pieces
- salt
- pepper
- allspice
- cloves
Directions
Use the larger kind known as umbrellas or "flaps." They must be very fresh and not gathered in very wet weather, or the catsup will be less apt to keep. Wash and cut them in two to four pieces, and place them in a wide, flat jar or crock in layers, sprinkling each layer with salt, and let them stand for twenty-four hours; take them out and press out the juice, when bottle and cork; put the mushrooms back again, and in another twenty-four hours press them again; bottle and cork; repeat this for the third time, and then mix together all the juice extracted; add to it pepper, allspice, one or more cloves according to quantity, pounded together; boil the whole, and skim as long as any scum rises; bottle when cool; put in each bottle two cloves and a pepper-corn. Cork and seal, put in a dry place, and it will keep for years.