Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | 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
- three ounces of salt in a quart of boiling vinegar
- two ounces of scraped horseradish
- four ounces of the very best mustard powder
- two cloves of garlic chopped fine
- two ounces of the best white ginger
- a quart of boiling vinegar
- an ounce of black pepper
- an ounce of white pepper
- an ounce of cinnamon
- an ounce of nutmeg
- four salt-spoons of salt
- four wine-glassfuls
- one sixth of their weight in salt
- two dozen cloves
- mustard
- salt
- vinegar
Directions
COMMON MUSTARD--Is best when fresh made. Take good flour of mustard; put it in a plate, add to it a little salt, and mix it by degrees with boiling water to the usual consistence, rubbing it for a long time with a broad-bladed knife or a wooden spoon. It should be perfectly smooth. The less that is made at a time the better it will be. If you wish it very mild, use sugar instead of salt, and boiling milk instead of water.
KEEPING MUSTARD.--Dissolve three ounces of salt in a quart of boiling vinegar, and pour it hot upon two ounces of scraped horseradish. Cover the jar closely and let it stand twenty-four hours. Strain it and then mix it by degrees with the best flour of mustard. Make it of the usual thickness, and beat it till quite smooth. Then put it into wide-mouthed bottles and stop it closely.
FRENCH MUSTARD.--Mix together four ounces of the very best mustard powder, four salt-spoons of salt, a large table-spoonful of minced tarragon leaves, and two cloves of garlic chopped fine. Dilute it to the proper consistence by adding alternately equal portions of vinegar and salad oil. It will probably require about four wine-glassfuls or half a pint. Mix it well, using for the purpose a wooden spoon. When done, put it into a wide-mouthed bottle or into little white jars. Cork it very closely, and keep it in a dry place. It will not be fit for use in less than two days.
This (used as the common mustard) is a very agreeable condiment for beef or mutton.
If you cannot procure tarragon leaves, buy at a grocer's a bottle of tarragon vinegar. Mix it with an equal portion of sweet oil, adding a few drops of garlic vinegar. Then stir in mustard powder till sufficiently thick.
TO MAKE CAYENNE PEPPER.--Take ripe chillies and dry them a whole day before the fire, turning them frequently. When quite dry, trim off the stalks and pound the pods in a mortar till they become a fine powder, mixing in about one sixth of their weight in salt. Or you may grind them in a very fine mill. While pounding the chillies, wear glasses to save your eyes from being incommoded by them. Put the powder into small bottles, and secure the corks closely.
KITCHEN PEPPER.--Mix together two ounces of the best white ginger, an ounce of black pepper, an ounce of white pepper, an ounce of cinnamon, an ounce of nutmeg, and two dozen cloves. They must all be ground or pounded to a fine powder, and thoroughly mixed. Keep the mixture in a bottle, labelled, and well corked. It will be found useful in seasoning many dishes; and being ready prepared will save much trouble.
VEGETABLES.