Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 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 |
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 ounces whole pepper
- two ounces whole allspice
- two pieces stick cinnamon
- four pieces ginger root crushed
- two cups sugar
- two cups salt
- two ounces ground mtistard
- one tablespoon cinnamon
- one tablespoon cloves
- one tablespoon pepper
- two tablespoons red pepper
- one quart vinegar
- one-half bushels ripe tomatoes
- one table- spoon allspice
Directions
One and one-half bushels ripe tomatoes, two ounces whole pepper, two ounces whole allspice, two pieces stick cinnamon, three or four pieces ginger root crushed. Put whole spices in a cloth bag, boil about an hour and a half. One-half hour before bottling put in two cups sugar, two cups salt, two ounces ground mtistard, one tablespoon cinnamon, one tablespoon cloves, one table- spoon allspice, one tablespoon pepper, two tablespoons red pepper, one quart vinegar. Make a batter of the ground spices with the vinegar. Mrs. J. DeRudder.