An 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"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (254g)|
|Recipe Makes: 25 Servings|
|Calories from Fat: 123 (42%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!