Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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
- half pint salt
- two pounds brown sugar
- half pound white mustard seed
- one teaspoonful red pepper
- five quarts vinegar
- one quart vinegar
- four quarts of vmegar
- six large onions
- two table- spoonfuls each of ground allspice
- salt
- vinegar
Directions
Slice a peck of green tomatoes and six large onions, half pint salt, two pounds brown sugar, half pound white mustard seed, two table- spoonfuls each of ground allspice, cloves, cinnamon, ginger, mustard, one teaspoonful red pepper, five quarts vinegar, two of water. Sprinkle salt over the tomatoes and onions ; let stand over night, drain in the morn- ing ; add the water and one quart vinegar. Boil the tomatoes and onions twenty minutes and drain, boil the four quarts of vmegar with the other ingredients fifteen minutes ; put in jars, pour over the hot dressing, seal and keep in a cool dry place,