Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 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
- one bunch of celery
- two quarts of vinegar
- two pounds of sugar
- two ounces of mustard seed
- one-half cup of salt
- four cups vinegar
- one-half cups sugar
- one peck of toma- toes
- six large onions
- four red peppers
- four large stalks celery cut in small pieces
- six red peppers
Directions
TOMATO RELISH — Scald and skin and chop one peck of toma- toes, then chop six large onions, four red peppers, one bunch of celery and mix together. Put into bag and drain over night. Boil two quarts of vinegar, two pounds of sugar, two ounces of mustard seed, one-half cup of salt. Pour over the rest and bottle and seal.
MARIE E. TUREK.
CELERY SAUCE— Thirty tomatoes skinned and cut in half, four large stalks celery cut in small pieces, six red peppers and six large onions put through food chopper, four cups vinegar (white), one and one-half cups sugar and three tablespoons salt. Boil three hours. After it begins to boil, seal hot.