Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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
- one gallon of tomatoes sliced thin
- half pint white mustard seed
- six sliced onions
- six moderate- sized green peppers
- three tablespoonsful of ground mustard
- one tablespoon- ful cloves
- salt
- mustard
- cloves
- allspice
- black pepper
Directions
One gallon of tomatoes sliced thin, six sliced onions. Sprinkle with salt, and let them remain overnight. Take them out and let them drain till evening. Add six moderate- sized green peppers, chopped fine, three tablespoonsful of ground mustard, half pint white mustard seed, one tablespoon- ful cloves, same of allspice and of black pepper, all mixed to- gether. Pack in a jar, cover with vinegar, and in one month it is fit for use.