Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Cinnamon | 1 tsp ground (2.6g) | 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 |
| 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
- 2 tablespoons allspice
- 2 tablespoons ginger
- 2 quarts vinegar
- 2 tablespoons cinnamon
- 1 quart water
- 1 quart of water
- 1 cup of salt
- 2 quarts of vinegar
- 1 quart vinegar
- 10 onions
- vinegar
Directions
Mrs. Clarence Kennedy.
i peck green tomatoes. 2 tablespoons allspice.
8 or 10 onions. 2 tablespoons ginger.
2 quarts vinegar. 2 tablespoons cinnamon.
1 quart water. y2 teaspoon red pepper.
Grind fine both tomatoes and onions; mix 1 quart of water and 1 cup of salt, and pour over them. Let stand over night. In the morning drain, then add 2 quarts of vinegar and 1 quart water. Boil 15 minutes; drain; then add 1 quart water, 1 quart vinegar. Add the spices and boil 30 minutes. Seal while hot.