Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two quarts mushrooms
- one-quarter pound of salt
- two quarts tomatoes
- two tablespoons salt
- two tablespoons ginger
- one quart vinegar
- an ounce of allspice
- a teaspoon of powdered mace
- a teaspoon of cayenne
- one cup
- four table- spoons sugar
- salt
Directions
Two quarts mushrooms, one-quarter pound of salt, lay in an earthenware pan in alternate layers of mushrooms and salt, let them lay six hours then break into bits. Set in a
108 THE ARIZONA COOK BOOK
cool place three days, stirring thoroughly every morning. Measure the juice when you have strained it and to every quart allow half an ounce of allspice, the same quantity of ginger, half a teaspoon of powdered mace, a teaspoon of cayenne. Put into a stone jar cover closely, set in a sauce pan of boiling water over the fire and boil five hours hard. Take it off and empty into a porcelain kettle and boil slowly half an hour longer. Let it stand all night in a cool place until settled and clear. Pour off carefully from the sedi- ment and bottle, filling the bottle to the mouth. — Win. Kay, Williams, Ariz.
Two quarts tomatoes, one cup, chopped onions, four table- spoons sugar, two tablespoons salt, two tablespoons ginger, cloves, cinnamon, one quart vinegar. Boil down until thick. —Mrs. L. Thomas recipe, from Mrs. Fred W. Sisson, Oak Creek Canyon, Lohomai Lodge.
SAI/TED PECANS.
Procure fresh shelled pecans. Put required number in a dripping pan in the oven with butter enough to brown nicely. Remove from oven and pan, placing on piece of brown pa- per until surplus butter is absorbed. Salt to taste and serve just a little warm. Will keep, but always re-heat before serving. — Mrs. Dermout, Williams, Ariz. •