Estimated Nutrition (whole recipe, rough)
Counts 18 of 19 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cauliflower | 1 cup chopped (107g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cloves | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 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
- four cupfuls vinegar
- 2 tablespoonfuls salt
- 2 teaspoonfuls whole allspice
- 2 teaspoonfuls whole cloves
- 2 teaspoonfuls ginger
- 2 teaspoonfuls ground nutmeg
- 3 cups of vinegar
- 1 tablespoonful cin- namon
- 4 cups vinegar
- 2 teaspoonfuls each ground cloves
- 2 quarts green tomatoes
- 1 quart small onions
- one-half pound mustard
- 5 cupfuls sugar
- 1 cupful flour
- three quarts of boiling vinegar
- 1 quart vine- gar mixed
- 2 quarts of water
- 4 quarts of vinegar
- 2 pounds of brown sugar
- 2 tablespoonfuls allspice
- 1 quart vinegar mixed
- 2 quarts vinegar
- 1 pound brown sugar
- 1 tablespoonful ground allspice
- 1 quart of vinegar
- 24 ripe tomatoes
- two red bullnose peppers
- two green bullnose peppers
- 2 teaspoon- fuls cinnamon
- four ripe tomatoes
- two green peppers
- two large teaspoonfuls each of salt
- 2 dozen whole cloves
- 12 large tomatoes
- 2 good-sized onions
- 4 medium-sized green peppers
- 2 table- spoonfuls sugar
- 3 teacups vinegar
- two pints
- one dozen ripe tomatoes
- 4 large onions
- 4 red peppers
- two cauliflowers
- 24 me- dium size cucumbers
- 3 green peppers
- 4 tea- spoonfuls celery seed
- one peck of green tomatoes
- 6 large onions
- 1 teacupful salt
- one peck green tomatoes
- 1 teacup of salt
- two quarts water
- 15 min- utes
- 1 peck green sliced tomatoes
- 6 large sliced onions
- 1 teacupful of salt
- 4 quarts
- black pepper
- cinnamon
- cloves
- allspice
- vinegar
- salt
- ginger
- nutmeg
Directions
adding-, and leaving green peppers, black pepper, cinnamon, cloves and allspice out. — Mrs. E. Bergstrom, 1399 Burrage street.
Chili Sauce.
Scald and peel 24 ripe tomatoes; chop these up with two red bullnose peppers, two green bullnose peppers and two large onions. Put into an enameled saucepan and add the fol- lowing: Four cupfuls vinegar, iy2 cupfuls brown .sugar, 2 tablespoonfuls salt, 2 teaspoonfuls whole allspice, 2 teaspoonfuls whole cloves, 2 teaspoon- fuls cinnamon, 2 teaspoonfuls ginger, 2 teaspoonfuls ground nutmeg. Cook until the sauce begins to thicken and the onions are well done; this should not take over an hour. Remove the vessel from the stove. Put the chili sauce into jars and seal while hot. This will keep in a wide-mouthed bottle, if it is well corked and dipped in paraffine. — Jane Shumway.
Chili Sauce.
Mrs. C. R. Moody, 6829 Forty-sixth avenue S. E., city, sends us these recipes, and says: "These are all good, as I use them every year. This is my first attempt, and I hope I may call again. (We do, also. — Aunt Prudence..)
Twenty-four ripe tomatoes, 4 on- ions, two green peppers, two large teaspoonfuls each of salt and ground cinnamon, 2 dozen whole cloves, 3 cups of vinegar and sugar to taste. Put all through the food chopper, cook iy2 hours, then put in jars or bottles and seal.
Chili Sauce.
Pare 12 large tomatoes, chop them fine, peel 2 good-sized onions, chop fine and add to tomato. Chop very fine 4 medium-sized green peppers and add to mixture. Stir all together and add 2 tablespoonfuls salt, 2 table- spoonfuls sugar, 1 tablespoonful cin- namon, 3 teacups vinegar. Boil till thick as catchup and bottle. This makes two pints. — Mrs. W. R. Crow, 1153 Forty-ninth avenue S. E.
Chili Sauce.
One dozen ripe tomatoes, 4 large onions, 4 red peppers, all chopped fine; 4 cups vinegar, 2 tablespoonfuls salt, 2 teaspoonfuls each ground cloves, cinnamon and ginger. Boil two hours.
Piccalilli.
Two cauliflowers, 2 quarts green tomatoes, 1 quart small onions, 24 me- dium size cucumbers, 3 green peppers. Chop all together and soak over
night in a weak brine. Next day scald for a few minutes, then drain through a colander. Make a dressing with the following:
One-half pound mustard, 4 tea- spoonfuls celery seed, 5 cupfuls sugar, 1 cupful flour, % ounce tumeric. Mix all of these ingredients to a smooth paste; then add them to three quarts of boiling vinegar and allow to boil for two minutes. Pour it over the pickle and, when cold, bottle and seal with paraffine. This pickle will keep for a year. Salt may be used instead of the brine and cabbage instead of the cauliflower, if preferred. — Jane Shumway.
French Pickles.
One peck of green tomatoes, sliced, 6 large onions, sliced; mix these and throw over them 1 teacupful salt, and let stand over night; next day drain thoroughly and boil in 1 quart vine- gar mixed with 2 quarts of water for 15 or 20 minutes; then drain. Take 4 quarts of vinegar, 2 pounds of brown sugar, % pound white mustard seed, 2 tablespoonfuls allspice and the same of cinnamon, cloves, ginger and ground mustard. Throw all together and boil 15 minutes.
French Pickles.
This is an old favorite with my family: One peck green tomatoes, sliced; 6 large onions, sliced; mix these and throw over them 1 teacup of salt and let them stand over night. Next day drain thoroughly and boil in 1 quart vinegar mixed with two quarts water for 15 or 20. minutes, and drain. Then take 2 quarts vinegar, 1 pound brown sugar, % pound white mustard seed, 1 tablespoonful ground allspice and the same of cinnamon, cloves, ginger and ground mustard. Throw all together and boil 15 min- utes.— Mrs. President R. B. Hayes, Washington, D. C.
(I like to use large and yellowish green tomatoes, those that would soon ripen, and cut them in thick slices. Do not cook them to pieces. The spices can be varied to taste, leaving out any you don't like; allspice makes pickles black and a very little goes a long way.)
AUNT PRUDENCE,
Sweet Green Tomato and Onion Pickles.
Mix together 1 peck green sliced tomatoes, 6 large sliced onions and 1 teacupful of salt. Let the mixture stand over night, and in the morning drain off the liquid. Boil the mixture for five minutes in 2 quarts of water and 1 quart of vinegar. Drain it again. Boil for 15 minutes' 4 quarts