Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
130
Calories
3g
Protein
0g
Fat
31g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- one gallon of best white wine vinegar
- six pounds of brown sugar
- one peck of green tomatoes
- one peck of sweet peppers
- one peck of onions
- one teacupful of salt
- five cents worth cinnamon bark
Directions
1
One peck of green tomatoes, one peck of sweet peppers, one peck of onions. Slice all as thin as paper. Put one teacupful of salt on each and drain in separate cheese cloth bags. Next day squeeze very dry. Put on to boil one gallon of best white wine vinegar (no other will do), six pounds of brown sugar, five cents worth cinnamon bark, not quite so much cloves; tie spices in a bag. Pour boiling hot over mixture and cook until heated through. — Mrs. W. H. Weed.
By United Methodist Church (Grayville, Ill.) ·
Recipe sourced from
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