Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Watermelon | 1 cup diced (152g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Cloves | 1 tsp ground (2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 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 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| 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
- 2 pounds watermelon
- 1 quart vinegar
- 2 pounds sugar
- 1 ounce cinnamon
- 1 cup fresh tarragon leaves
- 1 tablespoon each of ground cinnamon
- 1 teaspoon each of ground cloves
- 3 pints cider vinegar
- 1 cup salt
- 2 ounces cloves
- 1 handful peachtree leaves
- 20 cloves garlic
- 2 tablespoons pepper
- 1 tablespoon salt
- 1 pint vinegar
- 1 small onion chopped fine
- 3 boxes ground mustard
- 6 onions
- 2 poimds brown sugar
- salt
- cinnamon
- mustard
- black pepper
- cloves
- cayenne
- pepper
- vinegar
- allspice
Directions
2 pounds watermelon or muskmelon rinds, boiled in pure water until tender. Drain well. Make a syrup of 1 quart vinegar, 2 pounds sugar, .} ounce mace, 1 ounce cinnamon, and some roots of ginger, boiled until thick, and pour over the melons boiling hot. Drain off this syrup 3 days in succession, boiling it and pouring it over the pickle as before. Then tie up in jars.
TARRAGOX VINEG.'VR.
Put into a jar 1 cup fresh tarragon leaves, cover with good cider vinegar; cork and let stand several weeks, shaking occa- sionally. Squeeze through a jelly bag, bottle, cork and seal.
TOMATO C.XTSUP, XO. 1.
Mrs. V. r. Voung.
\\'ash the tomatoes and quarter them : boil about 2 hours and press through a sieve. Add \ cup salt, 1 tablespoon each of ground cinnamon, mustard and black pepper ; 1 teaspoon each of ground cloves and cayenne pepper : 1 small onion chopped fine ; and 3 pints cider vinegar. Roil all together, and just before bottling add .] cup grated horseradish.
TOMATO CATSUP, NO. 2.
Mrs. T. A. Reynolds.
\ bushel peeled ripe tomatoes. 1 quart vinegar, 1 cup salt, 3 boxes ground mustard, \ pound whole black peppers. V pound all- spice, \ ounce cayenne pepper, 2 ounces cloves, 6 onions, 2 poimds brown sugar, 1 handful peachtree leaves. 20 cloves garlic. Cook all together but the cayenne 4 hours. Strain, add the cayenne and cook 20 minutes. Bottle and seal.
290 OLD COUNTRY RECIPES AND NEW.
TOMATO CATSUP, NO. 3.
Mrs. Charles Evans.
Cut up \ peck ripe tomatoes, cook until soft, and rub through a sieve. Put back on the stove, add 2 tablespoons pepper, \ table- spoon ground mustard, \ tablespoon each allspice and cloves, 1 tablespoon salt, and 1 pint vinegar. Cook till quite thick.