From: email@example.com (Marius Johnston) Date: Wed, 24 Jul 1996 14:35:50 -0700 To one gallon vinegar: Add 100 walnuts pounded, 2 tablespoonfuls salt, A handful horseradish, 1 cup mustard-seed, bruised, 1 pint eschalots, cut fine, 1/2 pint garlic, 1/4 pound allspice, 1/4 pound black pepper, A tablespoonful ginger. If you like, you can add cloves, mace, sliced ginger, and sliced nutmeg. Put all these in a jug, cork tightly, shake well and set out in the sun for five or six days, remembering to shake it well each day. Then boil it for fifteen minutes, and when nearly cool, strain, bottle, and seal the bottles." I have an 1879 cook book "Housekeeping in Old Virginia". In it are beef recipes for: Brains, cow heel, tongue, Heart, Kidneys, Liver, Tripe, shin (Daube Froide) and other more "normal" parts. bbq-digest V2 #045 From the BBQ recipe list. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (1287g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 136 (14%)|
|Amt Per Serving||% DV|
|Total Fat 15.1g||20 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 0mg||0 %|
|Sodium 183.7mg||6 %|
|Potassium 3360.6mg||88 %|
|Total Carbohydrate 201.4g||59 %|
|Dietary Fiber 65.2g||261 %|
|Sugars, other 136.1g|
|Protein 27.5g||39 %|
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Calories per serving: 952
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