Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
588
Calories
16g
Protein
2g
Fat
125g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- three quarts green tomatoes
- one quart sweet pickles
- one quart white onions cut fine
- six bunches celery cut fine
- five cups vinegar
- three cups sugar
- one-half cup flour
- one tablespoon turmeric
- vinegar
Directions
1
Three quarts green tomatoes, one quart sweet pickles, one quart white onions cut fine, six bunches celery cut fine, five cups vinegar, three cups sugar, one-half cup flour, one tablespoon turmeric. Put in the flour and mix well together. Put vinegar in kettle, add sugar. Dissolve flour and turmeric in a few spoons water, add slowly to the vinegar. Now add vegetables and let come to a boil. Mary Sh.^ner.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive