Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
155
Calories
2g
Protein
14g
Fat
6g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- four quarts of tomatoes
- four spoonfuls of salt
- one-half spoonful cayenne pepper
- three spoonfuls of mustard
- one quart of vinegar
- one teaspoonful of olive oil in each bottle just before corking to preserve
Directions
1
Four quarts of tomatoes, four spoonfuls of salt, four of black pepper, one-half spoonful cayenne pepper, one-half of allspice, three spoonfuls of mustard, all simmered slowly in one quart of vinegar for three hours. Bottle when cold. Put one teaspoonful of olive oil in each bottle just before corking to preserve it.
2
442 CATSUPS AND SAUCES.
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
internet_archive