Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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 pint of vinegar
- one pint of sugar
- three tablespoons of ground cinnamon
- one tablespoon of cloves
- one tablespoon of pepper
- one peck of ripe tomatoes
- two table- spoons of allspice
- 66 sauces
- vinegar
- cinnamon
- allspice
- cloves
- pepper
- salt
Directions
MRS. C. C. HOWELL.
Take one peck of ripe tomatoes, pare them and cook until soft enough to press through a sieve, thus taking out seeds and all hard parts. Take the juice and add one pint of vinegar, one pint of sugar, three tablespoons of ground cinnamon, two table- spoons of allspice, one tablespoon of cloves, one tablespoon of pepper, and a little salt. Boil two hours. When done, put away in bottles. Will keep for years.
66 SAUCES AND SALADS.