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Kitchen Pepper

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United States

Known as an American recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 19 ingredients

  1. an ounce each
  2. Must
  3. Brown sauces
  4. a pint of port
  5. Refined sugar
  6. Walnut
  7. an ounce of Jamaica
  8. Cinnamon
  9. Nutmeg
  10. Mace
  11. Salt
  12. Black pepper
  13. Lemon
  14. Catsup
  15. three spoonfuls of mushroom
  16. one ounce of fine fresh butter
  17. six cloves of shallots peeled
  18. one ounce of ginger
  19. Jamaica pepper
Contains MilkTree nutsSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. IVIix in tlie finest powder, one ounce of ginger, of cinnamon, black pepper, nutmeg, and Jamaica pepper, half an ounce each, ten cloves, and -six ounces of salt.
  2. Keep it in a bottle — it is an agreeable addition to any brown sauces or soups.
  3. Spice in powder, kept in small bottles close stopped, goes much further than when used whole.
  4. It must be dried before pounded j and should be done in quantities that may be wanted in three or four montlis VIKF.GARS, Etc.
  5. 11(' Nutmeg need not be done — but the others should be kept in separate bottles, with a little label on each.
  6. Brozvning, to colour and flavour made dishes.
  7. Beat to powder tour ounces of doubly refined sugar, put it into a very nice iron frying pan, with one ounce of fine fresh butter, mix it w'ell over a clear fire, and when it begins to froth hold it up higher — ‘when of a very fine dark brown, pour in a small quantity of a pint of port, and the whole by very slow degrees, stirring all the time.
  8. Put to the above half an ounce of Jamaica, and the same of black pepper, six cloves of shallots peeled, three blades of mace bruised, three spoonfuls of mushroom, and the same of walnut catsup, some salt, and the finely pared rind of a lemon — boil gently fifteen minutes, pour it into a basin till cold, take otf the scum, and bottle for use.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Vegetable peeler
  • Wooden spoon