Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- 1 teaspoon salt
- 2 pounds light brown sugar to each gallon of vinegar
- 1 cup sugar to 1 cjuart vinegar
- 1 teaspoon mixed spices
- 3 cups vinegar
- 10 cups vinegar
- 2 cups granulated sugar
- 1 cup salt
- 2 teaspoons ground cinnamon
- 1 teaspoon each cloves
- 1 tablespoon salt
- 1 cup sugar
- 2 cups vinegar
- 1 teaspoon all kinds of spices
- 4 cups vinegar
- 4 tablespoons sugar
- 2 tablespoons salt
- 1 tablespoon each of ginger
- 2 tea- spoons whole mixed spices to earli jar
- 1 cjuart vinegar
- 1 dozen ripe tomatoes
- 2 onions
- 4 ripe peppers
- 50 large ripe tomatoes
- 15 onions chopped
- 4 red peppers chopped fine
- 18 ripe tomatoes
- 4 onions
- 1 green pepper all chopped fine
- 18 large ripe tomatoes
- 8 red peppers
- 1 large onion
- vinegar
- salt
- cinnamon
- cloves
- ginger
- allspice
- nutmeg
Directions
Mrs. R. V. Dixon.
Boil, peel and slice the beets or keep them whole. Put in \ .gallon jars, and sprinkle over tliem 1 teaspoon salt and 2 tea- spoons whole mixed spices to earli jar. Add 2 pounds light brown sugar to each gallon of vinegar, boil together and pour over the beets. Seal while hot.
. CABBAGE PICKLE.
Mrs. Jacob Newman.
Chop Up the cabbage fine. Add i cup salt and 1 cup sugar to 1 cjuart vinegar, with a little water to weaken if very strong. Just bring to the boil and pour over the cabbage. Stir up well. When cold it will be ready to use. This will keep in a stone jar with a saucer over it if tied up well. Be sure the vinegar is over the top of the cabbage.
CHILI SAUCE, NO. 1.
Mrs. Bryan Leonard.
Peel and chop 1 dozen ripe tomatoes, and 2 onions ; seed and chop 4 ripe peppers, add 2 to o tablespoons salt. 2 of sugar, 1 teaspoon mixed spices, and 3 cups vinegar. Boil 1 hour.
CHILI SAUCE, NO. 2.
Mrs. John Keller, Jr.
Scald, peel and chop fine 50 large ripe tomatoes ; add 15 onions chopped; 4 red peppers chopped fine; 10 cups vinegar; 2 cups granulated sugar ; 1 cup salt ; 2 teaspoons ground cinnamon ; 1 teaspoon each cloves and ginger. Boil 2 hours, stirring enough to prevent scorching ; and seal while hot.
PICKLES, CATS ITS .IXD riXEGARS. 281
CHILI SAUCE, NO. 3.
Mrs. Anna Abram. 18 ripe tomatoes, 4 onions and 1 green pepper all chopped fine; 1 tablespoon salt, 1 cup sugar, 2 cups vinegar, and 1 teaspoon all kinds of spices. Boil 3 hours, bottle and seal.
CHILI SAUCE, NO. 4.
Miss Addie T. Losey. 18 large ripe tomatoes, 8 red peppers, 1 large onion; chop all fine and add 4 cups vinegar, 4 tablespoons sugar, 2 tablespoons salt, 1 tablespoon each of ginger, cloves, allspice, cmnamon and nutmeg. Boil 1 hour, bottle and seal.