Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 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
- 1 cup of salt
- 2 cups brown sugar
- 2 heads of celery
- 1 teaspoonful of white pepper
- 1 tablespoonful whole cinna- mon
- 1 tablespoonful of whole all- spice
- 1 tablespoonful mustard seed
- 2 quarts best vinegar
- 8 ibs
- 8 small onions
- salt
- vinegar
Directions
8 Ibs. of green tomatoes.
1 cup of salt.
2 cups brown sugar. 8 small onions.
2 heads of celery. 1 teaspoonful of white pepper.
1 tablespoonful whole cinna- mon, broken up.
1 tablespoonful of whole all- spice.
1 tablespoonful mustard
2 quarts best vinegar.
Chop or slice the tomatoes, sprinkle the salt over them and let stand over night, in the morning drain off the water and chop the onion and celery, place all in a porcelain lined kettle, sprinkle with sugar, tie the spices in a bag, add those and the vinegar, cook slowly all day. Put in jars or earthen crock.
COMPOTES, PRESERVING, ETC. 353