Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 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 |
|---|---|---|
| Molasses | 1 tbsp (20g) | 58 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 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 gallon of green tomatoes
- two quarts of good cider vinegar
- two tablespoonfuls of white mustard seed
- one teaspoonful of cloves
- a handful of salt over
- a pint of molasses
- two green peppers
- four onions
- salt
Directions
MRS. J. BURNS.
Slice one gallon of green tomatoes, put a handful of salt over them ; let them stand twelve hours, then drain off the water ; add to them two green peppers, and from two to four onions, sliced. Take two quarts of good cider vinegar, a little more than half a pint of molasses, two tablespoonfuls of white mustard seed, one teaspoonful of cloves, the same of allspice; heat until it boils, then put in the tomatoes, onions and peppers; boil ten minutes; pour into a stone jar and let stand two weeks before using.