Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Celery Seed | 1 stalk (40g) | 6 |
| 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
- three quarts add a scant cup of salt put in alternate layers in a stone jar
- an ounce of whole cloves
- an ounce of celery seed
- salt
- vinegar
- cloves
Directions
Chop green tomatoes up fine ; to about three quarts add a scant cup of salt put in alternate layers in a stone jar and let them stand over night ; then drain off the water that has accumulated ; cover them nearly or quite with vinegar, add half an ounce of whole cloves, half an ounce of celery seed and about half a dozen small onions, chopped ; put the whole over the stove and let it come to a scald but not boil. They are ready for use when cold.
684 POULTRY.