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Suggest a better descriptionAn English mixture of whole spices, used for chutneys, pickled fruits and vegetables, and to spice vinegar. The spices can either be tied in a small muslin bag and removed after pickling, or added straight to the vinegar, depending on the type of pickle. Spice merchants have their own versions; here are two given in Laws Grocers Manual (1950 edition). To make manageable domestic amounts, substitute 25 g (1 oz) or even 15 g (1/2 oz) for each pound. Note: Servings Set to 25 so that MC program can calculate Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground. Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #619 by "Mary Spyridakis"
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Serving Size: 1 Serving (254g) | ||
Recipe Makes: 25 Servings | ||
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Calories: 293 | ||
Calories from Fat: 123 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.6mg | 0 % | |
Potassium 329.2mg | 9 % | |
Total Carbohydrate 34.5g | 10 % | |
Dietary Fiber 13.8g | 55 % | |
Sugars, other 20.7g | ||
Protein 14.1g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 293
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