Mint and Celery Leaf Vinegar
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INSTRUCTIONS
In a heavy bottomed glass jar, crush the mint and celery leaves with a wood spoon. Store for 1 month in a cool, dark place. Strain through cheesecloth. Bottle the vinegar with sprigs of fresh mint and celery. Yield: 3 cups Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/14/96 show Recipe By : TOO HOT TAMALES PANTRY STAPLES Posted to MC-Recipe Digest V1 #271 Date: Thu, 31 Oct 1996 16:34:08 -0600 (CST) From: Pat Asher
NOTES
Nutrition
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| Serving Size: 1 Serving (46g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 20 | ||
| Calories from Fat: 3 (15%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.3g | 0 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 13.7mg | 0 % | |
| Potassium 208.8mg | 5 % | |
| Total Carbohydrate 3.8g | 1 % | |
| Dietary Fiber 3.1g | 12 % | |
| Sugars, other 0.7g | ||
| Protein 1.5g | 2 % | |
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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. |
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Calories per serving: 20
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