Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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
- two tablespoonfuls of olive oil
- three tablespoonfuls of white wine vinegar
- half cup of salt
- one tablespoonful each of cinnamon
- one quart of vinegar
- a tablespoonful of cream
- a teaspoonful of fine salt rolled
- one peck tomatoes
- twelve onions
- three red
- salt
- cinnamon
- cloves
- allspice
- mace
- vinegar
Directions
Rub the yolks of cold, hard boiled eggs through a coarse sieve with a wooden spoon, mix with a tablespoonful of cream or water, then add two tablespoonfuls of olive oil or melted butter ; when thoroughly mixed add
CATSUPS AND SAUCES. 443
by degrees a teaspoonful of fine salt rolled ; the same quantity of mus- tard— French, Tarragon or Anchovy is best— and three tablespoonfuls of white wine vinegar ; when mixed into a smooth paste pour down the side of the salad bowl, but do not stir it until the salad is ready to be eaten. The whites of eggs cut in various forms may be used to garnish the top of the salad. The greens should be freshly gathered, carefully picked over and laid in cool water an hour or two and dried in a napkin before being laid in the disk.
CHILLI SAUCE. Take one peck tomatoes (ripe) peeled, twelve onions (if liked), three red and three green peppers ; chop all fine, add nearly a half cup of salt, one tablespoonful each of cinnamon, cloves, allspice and mace. Put all in a large pot or pan and boil two hours, stirring frequently ; when cooked add one quart of vinegar and a pint bottle of Worcestershire sauce and let it just boil, then bottle hot.