Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
39
Calories
2g
Protein
1g
Fat
8g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- one gallon of tomatoes
- one quart of vinegar
- six pods of red pepper
- six table-spoonfuls of black pepper
Directions
1
One gallon of tomatoes, one quart of vinegar, six pods of red pepper, six table-spoonfuls of black pepper, six of allspice, two of cinnamon, four of salt, and one of mustard seed. The spices must be ground. Boil slowly four hours.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive