Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
95
Calories
2g
Protein
1g
Fat
23g
Carbs
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 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- one cup of salt
- one gallon of vinegar
- one teaspoon of cloves
- one tablespoon of cinnamon
- half teaspoon of ground mustard
- four cups of sugar
- one cup of grated horse-radish
- one peck of green tomatoes
- one large spoon of allspice
- salt
- vinegar
- allspice
- cloves
- cinnamon
- mustard
Directions
1
MRS. A. Y. RAWSON.
2
Slice one peck of green tomatoes; add one cup of salt, and let them stand over night; drain the water from them and add one gallon of vinegar, one large spoon of allspice, one teaspoon of cloves, one tablespoon of cinnamon, a half teaspoon of ground mustard, four cups of sugar, one cup of grated horse-radish, and simmer together ten minutes.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive