Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | 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
- 4 ounces of salt
- 3 ounces of ground black ^> ounce of ground pepper
- 1 ounce of cinnamon
- 1 gallon of cider vinegar
- 1 teaspoonful of cayenne 1 cup of sugar
- 1 cup of sugar
- a large cupful of sugar
- 4 onions
- vinegar
Directions
bushel of tomatoes ; 4 ounces of salt ;
3 ounces of ground black ^> ounce of ground
pepper ; cloves ;
1 ounce of cinnamon; 1 gallon of cider vinegar;
1 teaspoonful of cayenne 1 cup of sugar;
pepper; 4 onions.
Skin the tomatoes and slice them. Peel the onions; slice, and add to the tomatoes; boil until very soft and rub through a sieve fine enough to retain the seeds. Return to the fire and boil to the consistency of thick jam, stirring and watching care- fully. To the vinegar add a large cupful of sugar and the spices. Add to the tomato pulp and let boil up twice. Let cool, and bottle.