Martinias

Name: Martinias
Ingredients: two quarts of strong cider vinegar; two ounces of scraped horseradish; one-half ounce of ginger; an ounce of all-spice; three-quarters of an ounce of black pepper; an ounce of black mustard seed; two large silver onions chopped fine; two pounds of brown sugar; a pod of pounded red pepper

From Jane Hamilton's recipes, 1909

Presented as published in 1909. 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

Method

Nutrition per serving

4237Calories

16 gProtein

977 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories4237 kcal

Protein16 g

Carbohydrates977 g

Fiber22 g

Sugars903 g

Total Fat14 g

Saturated Fat1.7 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat4.1 g

Omega-30 g

Cholesterol0 mg

Sodium1363 mg

Potassium3911 mg

Calcium1326 mg

Iron18 mg

Magnesium396 mg

Phosphorus569 mg

Zinc4 mg

Copper1.3 mg

Manganese9.9 mg

Vitamin D0 mcg

Vitamin C36 mg

Vitamin A14 mcg

Vitamin E1.7 mg

Vitamin K38 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.1 mg

Folate142 mcg

Choline79 mg

Caffeine0 mg

Water2148 g

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 21. The excerpt below is the record exactly as published.

martinias put two quarts of strong cider vinegar, two ounces of scraped horseradish, one-half ounce of ginger, an ounce of all- spice, three-quarters of an ounce of black pepper, an ounce of black mustard seed (all beaten fine), two large silver onions chopped fine, two pounds of brown sugar, and a pod of pounded red pepper

Cook this with the app: pantry check, scaling, and the assistant.