Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
114
Calories
2g
Protein
1g
Fat
25g
Carbs
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 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Malt | 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
- one gallon ripe tomatoes
- 1 quart malt vinegar
- 1 pound white sugar
- 1 ounce white pepper
- 1 ounce whole alspice
- 1 green pepper
- vinegar
- white pepper
- salt
- mustard
- pepper
Directions
1
One gallon ripe tomatoes ; boil and strain ; add 1 quart malt vinegar, 1 pound white sugar, 1 ounce white pepper, 1 ounce whole alspice, % pound salt, y^ pound best mustard, 1 green pepper, slash and put in whole. Boil 2 hours, take out pepper and allspice. Bottle when cold. Mrs. J. S. Johns.
By North End Club (Chicago, Ill.) ·
Recipe sourced from
internet_archive