Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
36
Calories
2g
Protein
1g
Fat
6g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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 quart of vinegar
- one peck ripe tomatoes
- eight tablespoonsful of mixed mustard
- four tablespoonsful salt
- four pods of red pepper
- vinegar
Directions
1
One peck ripe tomatoes, eight tablespoonsful of mixed mustard, four tablespoonsful salt, two of ground black pepper, half of allspice, and four pods of red pepper. Simmer the ingredients three hours, strain through a sieve, add one quart of vinegar, simmer ten minutes longer. Then pour it into small bottles, cork it tightly, and keep it in a cool place.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive