Estimated Nutrition (whole recipe, rough)
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery Seed | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Horseradish | not in our table | 0 |
| Mace | 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
- 4 tablespoonfuls salt
- 1 cupful brown sugar
- 3 cupfuls vinegar
- 2 tablespoonful whole allspice
- 2 tablespoons allspice
- 3 pounds of brown sugar
- 1 cup of salt to a peck of tomatoes
- 3 pounds of sugar to 3 quarts cider vinegar
- 3 quarts cider vinegar
- 1 ounce whole allspice
- 4 ounces shaved horseradish
- an ounce of celery seed
- 2 dozen large green peppers
- 2 small head of cabbage
- 3 dozen small silver skin onions
- 2 tablespoon- fuls grated horseradish
- one peck ripe tomatoes
- 2 large
- 3 small green peppers
- 3 large
- 4 small onions
- 1 large stick cinnamon
- 1 table- spoonful whole ginger
- one peck of green tomatoes
- 12 onions
- 12 peppers
- 6 green
- 6 ripe
- 1 large head of cabbage
- 3 onions
- 3 green peppers in thin strips
- 1 table- spoonful ground cinnamon
- 20 whole cloves
- allspice
- pepper
- mace
- vinegar
Directions
To 2 dozen large green peppers, y2 gallon cider vinegar, y2 teacup sugar, ]/2 small head of cabbage, red or white, 3 dozen small silver skin onions, an ounce of celery seed and 2 tablespoon- fuls grated horseradish. Cut the peppers in half and remove the seeds ; put peppers in strong salt water over night. Cut the cabbage on a cabbage cutter; add the celery seed and onions and horseradish. Drain the peppers and stuff with the cab- bage, etc. Tie the halves together and place in a stone jar. Heat the vinegar, with sugar, to the boiling point, and pour over the peppers, leaving them uncovered until cool. Then cover securely and put in a cool place. About the third day they will be ready to serve. Mrs. N. B. Lewis.
TOMATO KETCHUP. One peck ripe tomatoes, 2 large or 3 small green peppers, 3 large or 4 small onions, 4 tablespoonfuls salt, 1 cupful brown sugar, 3 cupfuls vinegar ; 1 large stick cinnamon, y2 table- spoonful whole cloves, J/2 tablespoonful whole allspice, 1 table- spoonful whole ginger, y2 tablespoonful mustard seed, y2 tablespoonful celery seed, in a small cheesecloth bag. Chop onions and peppers fine and cut up tomatoes. Boil until tender, about 1 hour. Squeeze hard through a fruit press till all pulp except skin and seeds are through. Return to clean kettle with sugar, salt, vinegar and spices in a bag. Simmer slowly, stirring often, until slightly thick, or very thick, if desired, from 1^ to 3 r^urs. This makes a light colored ketchup, which children can partake of. If liked darker and richer use ground spices instead. Mrs. N. E. Johnson.
BTTCK-EN-BRECK. One peck of green tomatoes, y2 peck of ripe tomatoes, 12 onions, 12 peppers (6 green, 6 ripe), 1 large head of cabbage. Chop all except ripe tomatoes, salt heavy and drain over night. In the morning add the ripe tomatoes skinned and sliced, 2 tablespoons allspice, 1 of pepper, 1 of mace and a quart of
vinegar which has been boiled with 3 pounds of brown sugar, and boil all together for 3 hours. When done add cold vinegar enough to cover it. Mrs. Seymour Jones.
GREEN TOMATO PICKLES. Wash green tomatoes and slice rather thin ; salt them thor- oughly, 1 cup of salt to a peck of tomatoes ; salt in layers. Let stand over night, drain in the morning; allow 3 pounds of sugar to 3 quarts cider vinegar. Put sugar and vinegar to boil, when it boils set off from fire and remove the scum if any appears. Slice 3 onions, 3 green peppers in thin strips, 1 table- spoonful ground cinnamon, 20 whole cloves, 1 ounce whole allspice, 4 ounces shaved horseradish. Place vinegar and sugar again on the fire and add onions, horseradish and spices. When it boils add tomatoes, press under the vinegar and bring to a quick boil, then remove from the fire at once.
Mrs. I. Jennings Bryan.
Roly-poly, isn't he fat?
Plump as a peach; yes, more than that.
Candy was his hourly cry,
Candy zvas his bosom's sigh.