Photo: Sahand Babali
Estimated Nutrition (whole recipe, rough)
58
Calories
0g
Protein
0g
Fat
15g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 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
- one pint of vinegar
- one pound of sugar
- vinegar
- cinnamon
Directions
1
Prepare the rinds and put them into weak vinegar and water for twelve hours. Then boil them till clear in the same water, drain well and prepare : to one pint of vinegar, one pound of sugar, spices to taste in a bag and stick cinnamon. Put rinds into jars and pour this mixture o\'er them while hot. Boil vinegar and spices tliorough'y before pouring on rinds. Mrs. A. C. Mowat.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive