Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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 quart vinegar mixed
- two pounds brown sugar
- one-half pound white mustard seed
- two tablespoons ground allspice
- one peck green tomatoes sliced
- six large onions sliced
- one one tea- cup of salt
- two quarts of water
- four quarts
Directions
Mrs. Gov. Hayes, Ohio, 1802.
One peck green tomatoes sliced, six large onions sliced ; mix these and throw over them one one tea- cup of salt, and let them stand over night ; next day drain thoroughly and boil in one quart vinegar mixed with two quarts of water for fifteen or twenty min- utes. Then take four quarts, vinegar, two pounds brown sugar, one-half pound white mustard seed, two tablespoons ground allspice, and the same of cinna- mon, cloves, ginger, and ground mustard ; throw all together and boil fifteen minutes.