Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
121
Calories
2g
Protein
0g
Fat
28g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
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
- one quart of vinegar
- two pounds brown sugar
- one peck green tomatoes
- one dozen onions
- one-half cup of ground mustard
Directions
1
One peck green tomatoes, one dozen onions, slice, sprinkle salt through layers, let stand over night, then drain; rinse with cold water. Cook in clear vinegar until tender. Drain and put in stone jars in layers, sprinkling each layer with a little whole allspice, cloves, and black peppers, boil one quart of vinegar, two pounds brown sugar and one-half cup of ground mustard and pour over pickles. — Mrs. E. H. Aver, Detroit, Mich.
2
286 THE ARIZONA COOK BOOK
Recipe sourced from
internet_archive