Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
21
Calories
1g
Protein
1g
Fat
5g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Mustard | 1 tsp (5g) yellow | 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
- four tablespoons of ground pepper
- six tablespoons of salt
- one tablespoon of cloves
- eight tablespoons of mustard
- one pint of good vine- gar
- one table- spoon of allspice
Directions
1
MRS. D. O. FIISrCH AND MRS. F. CORNING.
2
Wash the tomatoes, and slice them; to every gallon put four tablespoons of ground pepper, six tablespoons of salt, one table- spoon of allspice, one tablespoon of cloves, eight tablespoons of mustard. Mix spices well together, add one pint of good vine- gar. Boil slowly four hours in a tin vessel; strain through a coarse sieve. Put in bottles, cork, and seal.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive