Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
99
Calories
1g
Protein
0g
Fat
24g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 teaspoons of salt
- 7 pounds citron
- 3 pounds sugar
- a teaspoon of alum until soft
- 2 peppers
- 2 onions
Directions
1
iS ripe tomatoes, 2 peppers, 2 onions, : cup sugar, 2 1'i cups vinegar, 2 teaspoons of salt, cloves and cinnamon. Boil one hour.
2
MRS. M. H. BURKE.
3
SWEET PICKLE (citron.)
4
7 pounds citron, 3 pounds sugar, i quart vinegar. All-spice, cinnamon and cloves. Cut citron in slices and let stand in salt and water over night. Drain, boil in water with a teaspoon of alum until soft. Boil sugar, spices and vinegar. Drain the citron and pour the syrup over it.
By Hatfield (Mass.). Congregational Church ·
Recipe sourced from
internet_archive