Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 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 cups celery
- one cup of onions
- one-half cup of mustard seed
- one cup sugar
- one-fourth cup salt
- one tablespoon mixed spice
- three cups of good vinegar
- one-half peck ripe tomatoes
- five green peppers
Directions
One-half peck ripe tomatoes, chopped fine and drain, one and one- half cups celery, chopped very fine, one cup of onions, chopped fine; one-half cup of mustard seed, one cup sugar, four or five green peppers, chopped fine ; one-fourth cup salt, one tablespoon mixed spice (cinnamon, cloves and allspice). About three cups of good vinegar. No cooking. Mix well and put in glass cans and seal. Good as soon as made and better in six years. — Mrs. Marsine Martin.
102 GRAYVILLE COOK BOOK