Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
122
Calories
2g
Protein
1g
Fat
29g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| 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 |
| 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
- half tablespoons of salt
- one-half cups vinegar
- one-half cups sugar
- one-half teaspoons cinnamon
- one teaspoon cloves
- one teaspoon allspice
- one-fourth teaspoon ginger
- twelve onions
- six peppers
- three red
- salt
- vinegar
- cinnamon
- cloves
- allspice
- ginger
Directions
1
Thirty tomatoes, twelve onions, six peppers (three red and three green). Onions and peppers chopped fine, add to tomatoes and cook an hour ; then add one and one- half tablespoons of salt, one and one-half cups vinegar, one and one-half cups sugar or sweeten to taste, one and one-half teaspoons cinnamon, one teaspoon cloves, one teaspoon allspice, one-fourth teaspoon ginger. Cook an hour longer, or until thick. Mrs. Ernest Kratp.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive