Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- quarter pound mustard seed
- half ounce cloves
- one ounce ground pepper
- half ounce ground ginger
- one ounce allspice
- quarter pound celery seed
- two pounds brown sugar
- a handful of fresh spices
- one peck of green tomatoes into slices
- six large onions
- one bottle of mustard
- vinegar
Directions
Cut one peck of green tomatoes into slices. Sprinkle them with salt, and let them stand twenty-four hours. Take six large onions, one bottle of mustard, quarter pound mustard seed, half ounce cloves, one ounce ground pepper, half ounce ground ginger, and one ounce allspice. Put them in a kettle in alternate layers of tomatoes and spice. Cover them with vinegar, and let them simmer until the tomatoes look quite clear. Add quarter pound celery seed. When done and cold add more vinegar, a handful of fresh spices, onion, and two pounds brown sugar.