Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
145
Calories
3g
Protein
1g
Fat
34g
Carbs
What these numbers assume — 10 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 |
| 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
- one teaspoon whole cloves
- one-half teaspoon allspice
- one-half teaspoon cinnamon
- two cups sugar
- one teaspoon mustard
- three cups vinegar
- four tomatoes
- two small green peppers
- four onions
- three level table- spoons salt
- allspice
- cinnamon
- salt
- mustard
- vinegar
Directions
1
Twenty-four tomatoes, one teaspoon whole cloves, two small green peppers, four onions. Let the above ingredients boil. Then strain, adding one-half teaspoon allspice, one-half teaspoon cinnamon, three level table- spoons salt, two cups sugar, one teaspoon mustard, and three cups vinegar. Cook slowly two hours and a half. Mrs. Clyde McGee.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive