Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
69
Calories
2g
Protein
0g
Fat
15g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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 tablespoons salt
- three cups vinegar
- twelve large ripe tomatoes
- four ripe
- two onions
Directions
1
Mrs. E W. H., Minneapolis, Minn.
2
Twelve large ripe tomatoes, four ripe or green pep- pers, two onions, two tablespoons salt, two of sugar, one of cinnamon, three cups vinegar; peel tomatoes and onions, chop fine, and boil one and a half hours. This will keep any length of time.
By Women of the First Congregational Church (Marysville, Ohio) ·
Recipe sourced from
internet_archive