Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
142
Calories
3g
Protein
1g
Fat
33g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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 cups chopped celery
- one quart good vinegar
- two pounds brown sugar
- one-half cup salt
- one ounce white mustard seed
- one ounce cinnamon
- one peck ripe tomatoes
- six onions
- three green peppers
- vinegar
- salt
- mustard
- cinnamon
Directions
1
One peck ripe tomatoes ; peel, chop fine and drain over night, add two cups chopped celery, six onions, three green peppers, one quart good vinegar, two pounds brown sugar, one-half cup salt, one ounce white mustard seed, one ounce cinnamon. Don't cook. Keeps always and is very good. — Mrs. Henskey, Mulliken, Mich.
Recipe sourced from
internet_archive