Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
86
Calories
1g
Protein
1g
Fat
20g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- eight pounds of ripe tomatoes
- four pounds of sugar
- half ounce of cloves
- half ounce of allspice
- half ounce of cinna- mon
- half pint of vinegar
- vinegar
Directions
1
• ■ MES. C. H. GETCHELIi.
2
Eight pounds of ripe tomatoes, four pounds of sugar, a half ounce of cloves, a half ounce of allspice and a half ounce of cinna- mon. Peel the fruit and boil one and a half hours; when partly cold add a half pint of vinegar. Put away in jars.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive