Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| 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 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cider | not in our table | 0 |
| Mace | 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
- 1 gallon of water
- 1 quart vine- gar
- 1 cup of mixed whole spices
- 5 tablespoons of salt
- 1 tablespoon of sugar
- 11 tablespoons of vinegar
- 1 teaspoon of allspice
- 3 teaspoons of ground mustard wet
- 5 teaspoons of cinnamon
- 1 teaspoon of clov^
- 20 tablespoonfuls of white sugar
- 3 cups of vinegar
- 2 tablespoons of salt
- 3 tablespoons of sugar
- 1 tablespoonful of ground cinnamon
- 2 cups of chopped celery
- 2 cups of brown sugar
- 1 quart cider vinegar
- a gallon of what remains add 3
- a cup of salt
- 6 lbs
- 4 lbs
- 3 red peppers cut up
- 4 scant teaspoons of black pepper
- 12 onions
- 6 red peppers
- 5 tablespoon- fuls of salt
- twelve ripe tomatoes
- 3 ripe peppers
- 2 onions
- one peck of ripe tomatoes
- 2 large onions chopped fine
- cloves
- mace
- salt
- vinegar
- allspice
- mustard
- cinnamon
- black pepper
Directions
THE USEFUL COOK BOOK 47
(a weak brine) . Drain through a sieve in the morning and scald them well in vinegar. Measure the drained cucumbers and to every gallon take 6 lbs. of sugar and spice to taste with cloves and mace. Boil the sugar and spice in a little vinegar and pour hot over the drained pickles. Cover with cold vinegar and let stand several days.
Mes. H. Wade Hibbard.
WATBEMELON EIND PICKLE. Cut the pared rind into thick slices. Boil 1 oz. of alum in 1 gallon of water, pour this on the rind, and let it stand several hours on the back of the stove. Take out into cold water, and when cold boil half an hour in sweet pickle made as follows : 4 lbs. best brown sugar ; 1 quart vine- gar; 1 cup of mixed whole spices; stick cinnamon, cassia buds, allspice and cloves. Tie the spices in a bag and boil them with the vinegar. Skim well, then add fruit. Maeian E. Clapp.
TOMATO CATSUP. Cook tomatoes thoroughly, strain through sieve and let stand over night. In the morning dip off water. To a gallon of what remains add 3 or 3 red peppers cut up, also 5 tablespoons of salt, 1 tablespoon of sugar, 11 tablespoons of vinegar, 1 teaspoon of allspice, 3 teaspoons of ground mustard wet with vinegar, 5 teaspoons of cinnamon, 1 teaspoon of clov^, 4 scant teaspoons of black pepper. Jennie Northeup.
CHILI SAUCE. Thirty large ripe tomatoes ; 12 onions ; 6 red peppers ; 5 tablespoon- fuls of salt; 20 tablespoonfuls of white sugar; 3 cups of vinegar. Cook 2 hours. Do not skim. Mrs. Hattie Carpenter.
CHILI SAUCE. Twelve ripe tomatoes; 3 ripe peppers; 2 onions; 2 tablespoons of salt; 3 tablespoons of sugar; 3 cups of vinegar; 1 tablespoonful of ground cinnamon. Chop and boil all together 1 hour. Mrs. McWhortee.
TOMATO EELISH. One peck of ripe tomatoes, peeled and chopped fine ; drain in a bag over night; 2 cups of chopped celery; 2 large onions chopped fine; 2 cups of brown sugar; half a cup of salt; 2 oz. white mustard seed; 1 quart cider vinegar. Mix well, do not cook, and bottle. Seal with paraffine.
Mrs. B. J. Curtis.
48 THE USEFUL COOK BOOK