Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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 tablespoons salt
- six tablespoons sugar
- one tablespoon cinnamon
- three cups vinegar
- four quarts of canned tomatoes may be used instead of the ripe ones
- two large ripe tomatoes
- four ripe
- two onions
- four pints
Directions
Take twenty-two large ripe tomatoes, four ripe or three green peppers, two onions, two tablespoons salt, six tablespoons sugar, one tablespoon cinnamon, three cups vinegar. Peel tomatoes and onions, chop them separately very fine, add the peppers chopped with the other ingredients and boil four hours. Four quarts of canned tomatoes may be used instead of the ripe ones. Just before it is done it is well to taste it to see if it is sweet enough. This recipe makes four pints.
Mrs. F. E. Gr.-\ssly.
194 BETHANY UNION COOK BOOK