Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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 ounce of salt
- one teaspoonful of black pepper
- eight tablespoonfuls of ground mustard
- an ounce of cloves
- a pint of good vinegar
- one peck of large
- salt
- mace
- cloves
- black pepper
- cayenne
- pepper
- mustard
- vinegar
Directions
One peck of large, ripe tomatoes. Let them boil a half hour. Then strain the pulp through a sieve, put it back in the kettle 1 and add one ounce of salt ; one of powdered mace ; half an ounce of cloves ; one teaspoonful of black pepper, and the same of Cayenne pepper ; eight tablespoonfuls of ground mustard, and let it boil slowly four hours ; when quite cold, add a pint of good vinegar, and bottle.