Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Fruit | not in our table | 0 |
| Mace | 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
- 3 pounds sugar
- 3 tablespoons cinnamon
- 1 tablespoon cloves
- 1 tablespoon allspice
- 2 tablespoons whole mustard seed
- 5 pounds coft'ee sugar to every 7 of fruit
- 3 ounces mustard seed
- 1 ounce each of whole cloves
- 1 cup of salt to a gallon of vinegar
- a gallon of vinegar
- 5 cents worth of horse- 246 the warrexn cook book
- vinegar
- cinnamon
- mace
- cloves
Directions
!{; pk. green tomatoes sliced i^ in thick ; boil in water and vine- gar with a little salt until easily pierced with a fork ; drain through a sieve; scald together 1 qt. vinegar, 3 pounds sugar, 3 tablespoons cinnamon, 1 tablespoon cloves, 1 tablespoon allspice ; put spices into a bag and boil in the vinegar; place in a jar a layer of the sliced to- matoes ; then a thin layer of sliced onions and alternate until all arc placed ; then pour over the spiced vinegar boiling hot, throwing in 2 tablespoons whole mustard seed ; cover lightly.
Mrs. Dwight Cowan.
RIPE TOMATO PICKLES NO. I.
Pare and weigh ripe tomatoes and put into jars and just cover with vinegar; after standing three days pour off the vinegar and add 5 pounds coft'ee sugar to every 7 of fruit ; spice to taste and pour over tomatoes and cook slowly all day on the back of the stove; use cinnamon, mace and a little cloves, or not any as preferred.
Jennie Halliday.
RIPE TOMATO PICKLES NO. II.
Pare ripe, sound tomatoes, (do not scald); put in a pan: scald spices (tied in a bag) in vinegar and pour while hot over them. This receipt is best for persons who prefer raw tomatoes.
Jennie Halliday.
RIPE TOMATO PICKLES NO. III.
I/O peck small tomatoes, i^ dozcMi good sized onions sliced, 3 ounces mustard seed, black and vellow mixed, 5 cents worth of horse-
246 THE WARRExN COOK BOOK.
ardish, cut in chips, 1 ounce each of whole cloves and allspice, sev- eral small red peppers cut up ; put in fruit jars in layers ; boil the vinegar. (1 cup of salt to a gallon of vinegar) ; let it stand until cool before pouring over the tomatoes. Do not have the vinegar too strong. jMrs. Leche.