Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- two pounds sugar
- two tablespoons of cinnamon
- one pound of allspice
- one-half cup ground mustard
- one pint horse-radish
- one-half bushel green tomatoes
- one dozen onions
- one dozen green peppers
- one each of cloves
- salt
- vinegar
- cinnamon
- allspice
- cloves
- pepper
- mustard
Directions
Mrs. C. A, Rogers.
One-half bushel green tomatoes, one dozen onions, one dozen green peppers (chopped fine), sprinkle with salt, and let it stand over night ; then drain off the lime, cover it with vinegar, and cook one hour slowly ; drain again and pack closely in a jar; take two pounds sugar, two tablespoons of cinnamon, one pound of allspice, one each of cloves and pepper, one-half cup ground mustard, one pint horse-radish, and vinegar enough tomix them ; then when boiling hot, pour it over the mixture in the jar, and cover tightly.