Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
75
Calories
2g
Protein
0g
Fat
16g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 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
- four tablespoons salt
- ten cups vinegar
- one peck ripe tomatoes
- twelve large onions
- four red peppers
- salt
- vinegar
Directions
1
One peck ripe tomatoes, twelve large onions, four red peppers, chop medium fine and add four tablespoons salt, twenty tablespoons light brown sugar, ten cups vinegar. Put all together in kettle and boil down slowly to about half. Mrs. E. Rightmire.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive