Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 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 |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 |
| Brandy | 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 ounces
- one ounce mace
- one quart brandy when cold
- one peck of green tomatoes
- one dozen onions
- two-third pepper catsup
- one bushel of ripe tomatoes
- three grated nutmegs
- vinegar
- salt
- cinnamon
- allspice
- cloves
- mace
Directions
To one peck of green tomatoes, add one dozen onions ; cover with vinegar ; boil till tender. Rub through a sieve ; add spice to taste; also more vinegar; return to kettle and boil to the consistency of catsup. If pre- ferred, two-third pepper catsup and one-third tomato catsup makes a good catsup.— J/V,?. H. A. JVorris, Fayttte, Mo.
RIPE TO^ttATO CATSUP.
Cut up one bushel of ripe tomatoes ; salt down twelve hours ; boil until done ; strain through a tine sieve ; return to kettle and cook till thick ; add two ounces each, cinnamon, allspice and cloves, three grated nutmegs, one ounce mace, one quart brandy when cold. — Mrs. Martha Elliott, Howard County, Mo .
124 THE MISSOURI COOK BOOK.