Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| 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
- one gallon vinegar
- two pounds of brown sugar
- one teacup allspice
- half teacupful cloves
- four onions
- two pods of red pepper
Directions
Put the young pods in strong brine for a week or ten days, then take them out and wash them clean in fresh water. After this put them in vinegar to soak out the salt and weedy taste they would otherwise have. They should remain in this vinegar two weeks; then take them out and drain them well, then put them in a jar with the following
214 PICKLES AND CATSUPS.
ingredients : One gallon vinegar, a large handful horseradish, one teacup allspice, half teacupful cloves, two pounds of brown sugar, four onions, and two pods of red pepper. The spice should be bruised in a mortar, and the onions and horseradish sliced. Boil "all these in vinegar, and pour it over the pre- pared martynias.