Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
31
Calories
1g
Protein
0g
Fat
6g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tomato | 1 medium (123g) | 22 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | 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 skinned tomatoes
- four tablespoons common salt
- one teaspoon cayenne
- one gallon cider vinegar to about five quarts
- five quarts
Directions
1
Mrs. Eraslus Byers, Minneapolis, Minn.
2
One gallon skinned tomatoes, four tablespoons common salt, four of black pepper, two of allspice, three of ground mustard, one teaspoon cayenne; simmer slowly in one gallon cider vinegar to about five quarts and a half of tomatoes ; strain through a sieve and bottle while hot; cork the bottle and dip into hot sealing wax.
By Women of the First Congregational Church (Marysville, Ohio) ·
Recipe sourced from
internet_archive