Estimated Nutrition (whole recipe, rough)
Counts 11 of 15 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Mace | not in our table | 0 |
| Horseradish | not in our table | 0 |
| Melon | 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 cup sugar
- 1 cup vinegar
- 8 pounds grjen tomatoes
- 4 pounds brown sugar
- 1 quart cider vinegar
- 1 teaspoon mace
- 1 tablespoon salt
- 1 tablespoon white sugar
- 1 pint grated horseradish
- 3 cloves of garlic
- 1 pound brown sugar
- 1 small pepper in each melon
- vinegar
- mace
- cinnamon
- cloves
- salt
- mustard
- ginger
- allspice
Directions
Mrs. Lawrence Walters. '
Pick ripe grapes from the stems. Put enough water over them to cook them soft. Rub through a sieve. To each gallon of grapes as picked, take 1 cup sugar, 1 cup vinegar, and a little pepper, salt and spices. Boil down until as thick as tomato cat- sup. Bottle and seal. Nice with cold meats. Pluni catsup is made the same way.
GREEN TO^L'XTO PICKLE.
Mrs. May Emerick.
Chop fine 8 pounds grJen tomatoes : add 4 pounds brown sugar, and boil down 3 hours : add 1 quart cider vinegar, 1 teaspoon mace, cinnamon and cloves mixed: and boil about In minutes. Let cool and put in sealed or tightly covered jars to keep.
284 OLD COUNTRY RECIPES AND NEW.
HORSERADISH.
Mrs. Hugh Ewing.
To a coffee cup of grated horseradish, add 1 tablespoon salt, 1 tablespoon white sugar, \h pints good vinegar. Bottle and seal, [f prepared in the fall, will keep all winter.
Soak small melons in brine for 2 weeks, then soak in clear water over night, simmer 1 day in vinegar, slit, scrape the seeds out and fill with the following: Cut cabbage fine and salt over night; squeeze out the water and add 1 pint grated horseradish, I pint mustard seed (black and white"), 3 cloves of garlic, 1 pound brown sugar, \ pint olive oil, cloves, mace, ginger and allspice. Put 1 small pepper in each melon, fill with the mixture, sew them up, pour boiling vinegar and a little sugar over them, and tie up tight. Green peppers arc stuffed the same way.