Estimated Nutrition (whole recipe, rough)
Counts 9 of 13 ingredients — the other 4 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 |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 0 |
| Fruit | not in our table | 0 |
| Cider | not in our table | 0 |
| Water | 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
- one gallon ripe tomatoes
- eight tablespoons sugar
- one teaspoon cloves
- one half gallon vinegar
- four pounds brown sugar
- one quart good vinegar
- one teaspoon
- two pounds of white sugar
- one ounce cinnamon
- one ounce each of mace
- seven pounds of figs
- four pounds of sugar
- one quart of vinegar
- one ounce of stick cinnamon
- seven pounds of sugar
- one quart of apple vinegar
- ten pounds fruit
- one-half pounds white sugar
- one quart cider vinegar
- one ounce
- five small green j^eppers
- two pounds
- 12 then drain off tlie water
- one peck
- one cup of water
- ginger
- cinnamon
- salt
- cloves
- vinegar
- mace
Directions
To one gallon ripe tomatoes, add one 'quart chopped onions, five small green j^eppers; eight tablespoons sugar; one of ground ginger; one of cinnamon, two of salt ; one teaspoon cloves; one half gallon vinegar ; boil thick; seal hot.— J/r.s. N. C. Eubank, Fayttte, Mo.
GREEX TOMATO SWEET PICKIiE.
Eight j)Ounds of tomatoes, chopped fine ; four pounds brown sugar ; boil three hours, then add one quart good vinegar ; one teaspoon each, mace, cloves and cinnamon ; boil fifteen minutes; let cool ; put in jars. — Mrs. M .E. Jackson, Fayette, Mo.
WATERMEI.OX SWEET PICKI.E.
Melon rind, two pounds, boil in clear water till tender, drain well ; make a syrup of two pounds of white sugar, one quart good vinegar, one ounce cinnamon, one ounce each of mace and white ginger; boil syrup thick ; pour over melon, repeat this three days, and it is ready for use. — 3frs. John E. Ryland, Lexington, Mo.
FIG SWEET PICKI.E.
To seven pounds of figs, take four pounds of sugar; one quart of vinegar, one ounce of stick cinnamon, a little mace. (Cloves are nice but they make the pickle dark). Let the figs soak in cold water for twelve hours.
PICKLES. 12
then drain off tlie water, and. after you have boiled the syrup till done, then drop the ligs in, and remove from the lire at once. Let the pickle stand several days before using. — Miss Enna Dams, Fayette, Mo.
PEACH SWEET PICKIiE.
Peaches, one peck; scald in weak lye till onter skin rubs off easily. Make a syrup of seven pounds of sugar and one cup of water ; drop peaches in and boil till done to seed ; take out peaches and boil syrup till thick ; add one quart of apple vinegar or brandy and spice to taste. — Mrs. H. A. Norris, Fayette, Mo.
TO PICKI.E PEARS, PI^VMS, GRAPES AXD CRAB-
Ten pounds fruit (pare pears); four and one-half
pounds white sugar ; one quart cider vinegar ; one ounce
each, mace, cinnamon, cloves and race ginger. Lay
fruit in sugar over night ; if plums or grapes prick them.
Next morning put all together, cook till done. Take
out fruit; boil sugar thirty minutes ; pour over fruit'
seal \\ot.—MTS. M. C. Burton, Fayette, Mo.
TO PICKI.E CHERRIES.
Fill a glass jar with large ripe cherries on the stems ; fill up with best cold vinegar ; do not cook.— Mrs. M. C. Burton, Fayette, Mo.