Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
145
Calories
3g
Protein
1g
Fat
33g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 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 cup of salt
- three tablespoon fuls black pepper
- one quart of vinegar
- one peck tomatoes
- one large pod of red pepper chopped fine
- four onions chopped
- one teacup brown sugar
- twelve whole cloves
- two tablespoonsful of celery seed
- vinegar
Directions
1
One peck tomatoes, one cup of salt, three tablespoon fuls black pepper, two of cloves, two of allspice, one large pod of red pepper chopped fine, four onions chopped, one teacup brown sugar, twelve whole cloves, and same of garlic. Pour boiling water on the tomatoes to remove the skins; put them into a kettle with one quart of vinegar, and boil two hours; strain through a cullender, and add two tablespoonsful of celery seed. Bottle while hot.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive