Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cloves | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- one quart of water
- half gallon of strong vinegar
- two ounces ground allspice
- two ounces ground black pepper
- two ounces cayenne pepper
- two ounces mustard
- two ounces celery seed
- one ounce ground cloves
- two pounds brown sugar
- two heaping handfuls of peach leaves
- one dozen large onions
- two grated nutmegs
- one pint of salt
- vinegar
Directions
Take a bushel of ripe tomatoes ; rub them with a damp cloth ; cut out the hearts, and place them over a fire with two heaping handfuls of peach leaves, one dozen large onions (cut in small pieces) and one quart of water ; boil until soft and strain through a coarse sieve ; it will take about two hours to boil soft enough. Put the liquid in the boiler again over the fire, adding a half gallon of strong vinegar. Have ready two ounces ground allspice, two ounces ground black pepper, two ounces cayenne pepper, two ounces mustard and, if preferred, two ounces celery seed, one ounce ground cloves, two grated nutmegs, two pounds brown sugar and one pint of salt; mix the ingredients thoroughly before putting them in the boiler. Boil two hours and when cool put in bottles, cork, seal and keep in a cool place.