vegetarianvegangluten-freedairy-free
Blatjang (Savoury Condiment)
From Banquets of the nations, 1911
Serves 16
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- A handful of red chillies ground fine
- forty sweet blanched and skinned almonds
- a tablespoonful of apricot jam
- two small onions shred very fine
- a point of shredded garlic
- two bay leaves
- A teaspoonful of salt
- two tablespoonfuls of lemon juice
Method
Mix all ingredients well together and serve with meats.
Nutrition per serving
403Calories
14 gProtein
15 gCarbs
32 gFat
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 16. The excerpt below is the record exactly as published.
Blatjang. (Savoury Condiment.) A handful of red chillies ground fine, forty sweet blanched and skinned almonds, a tablespoonful of apricot jam, two small onions shred very fine, a point of shredded garlic, and two bay leaves. A teaspoonful of salt, and two tablespoonfuls of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.