Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 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
- 2 quart chopped tomatoes
- 1 peck green tomates
- 3 onions
- 3 large green peppers chopped fine
- vinegar
- cinnamon
- cloves
- mustard
Directions
1 peck green tomates, 3 onions, 3 large green peppers chopped fine. Place in ajar with alternate layers of salt. Let stand over night, in the morning drain, then cook in water until tender, drain again, add I quart vinegar, i cup sugar, i tablespoon each of cinnamon, all-spice and cloves.
MRS. Wm. JONES.
PICCALILLI (without cooking.)
2 quart chopped tomatoes, i pint onions, ]i^ pound peppers. Mix together with i teacup of salt, and let stand two days. Then drain and add j^ pound white mustard seed and cover with cold vinegar. Put in stone jar.
MRS. A. H. GRAVES.