Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
51
Calories
2g
Protein
1g
Fat
11g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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
- one-half ounce race ginger
- two tablespoons ground pepper
- one peck ripe tomatoes
- one spoon
- ginger
- pepper
- allspice
- cloves
- vinegar
Directions
1
One peck ripe tomatoes, skinned ; boil soft; press through a colander; add one-half ounce race ginger; two tablespoons ground pepper; one spoon each, powdered allspice and cloves ; boil slowly two or three hours After taking from fire, add one- third cup ground mustnrd put into a little of the mixture ; then stir in tlie whole ; add pint of vinegar ; stir well ; bottle and seal. — Mrs. L. 8. Prosser, Fayette, Mo.
By Fayette (Mo.). Baptist Church, Ladies of the ·
Recipe sourced from
internet_archive