Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 2 quarts of water
- 4 cups of vinegar
- a cupful of salt sprinkled through the layers
- one peck of green tomatoes
- 8 onions chopped fine
- 3 chopped red peppers
- vinegar
- cinnamon
Directions
One peck of green tomatoes, 6 or 8 onions chopped fine. Let them stand over night with a cupful of salt sprinkled through the layers. In the morning drain through a colander. Cook 20 minutes in 2 quarts of water, drain off that liquid, add to pickle 4 cups of vinegar, 3 chopped red peppers, a little stick cinnamon. Boil 15 minutes ; stir to keep from burning.
Mrs. Harris,