Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| White Mustard | 1 tsp (5g) yellow | 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
- five quarts of tomatoes
- twelve ounces brown sugar to the quart
- a pint of fine salt
- a spoonful of crushed white mustard seed
- one peck of good solid green tomatoes
- six large green peppers
Directions
Take one peck of good solid green tomatoes, and onions to suit the taste and fancy, or five quarts of tomatoes and three of onions ; peel the onions as for boiling ; wash and dry the tomatoes ; cut them in thin slices ; cut in small pieces, six large green peppers, carefully leaving out the seeds ; put the slices in a large pan and sprinkle a pint of fine salt on them ; let them stand about twenty-four hours ; drain off all the liquor, carefully pressing down the cover ; when they are sufficiently
PICKLES. 583
drained put in the preserving kettle and cover well with vinegar, pre- pared thus: Ten or twelve ounces brown sugar to the quart, a table- spoonful each of ground cinnamon and cloves, and a spoonful of crushed white mustard seed ; boil well about fifteen minutes, and put in pots or jars.