Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
97
Calories
3g
Protein
1g
Fat
22g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peach | 1 medium (150g) | 59 |
| Tomato | 1 medium (123g) | 22 |
| Cloves | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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 teaspoons ground cinna- 2 lbs
- 2 teaspoons ground cloves
- 4 pints white vinegar
- 3 tablespoons ground gin- 1 to 2 lbs
- 16 ripe tomatoes
- 2 red peppers
- 12 peaches
- 2 lbs
Directions
1
Mrs. J. W. Pryor.
2
16 ripe tomatoes. i lb. chopped raisins.
3
il/2 red peppers, chopped fine. 12 peaches.
4
1 lb. onions, chopped fine. 2 teaspoons ground cinna-
5
2 lbs. brown sugar. mon.
6
T4 cup salt. 2 teaspoons ground cloves.
7
4 pints white vinegar. 3 tablespoons ground gin- 1 to 2 lbs. good-sized cook- ger.
8
ing apples, chopped.
9
Mix spices with sugar when preparing. Boil slowly 4 hours.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive