Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
134
Calories
3g
Protein
1g
Fat
31g
Carbs
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 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- three quarts of tomatoes
- one cup of sugar
- one-third cup of salt
- one pint of vinegar
- a cup of onions
- three good-sized green peppers
- one red pepper
- one level teaspoon
- one-half level teaspoon each of ginger
Directions
1
Three quarts of tomatoes, three good-sized green peppers, two- thirds of a cup of onions, one cup of sugar, one-third cup of salt, one pint of vinegar, one red pepper, one level teaspoon of each, cloves, cin- namon; one-half level teaspoon each of ginger and nutmeg. Chop tomatoes, peppers and onions very fine. Cook until good and tender. Bottle and seal. — Mrs. Irene Batson.
By United Methodist Church (Grayville, Ill.) ·
Recipe sourced from
internet_archive