Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
195
Calories
4g
Protein
2g
Fat
46g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Mustard | 1 tsp (5g) yellow | 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
- 4 pound whole black pepper
- 1 ounce whole cloves
- 4 pound allspice
- 1 cup ground mustard
- 4 pound can
- 2 pounds brown sugar
- a handful of peach leaves
- 1/2 bushel ripe tomatoes
- 6 large onions
Directions
1
1/2 bushel ripe tomatoes, 1 qi. vinegar, y^ cup salt. I/4 pound whole black pepper, Yo teaspoon cayenne pepper or eai)sicum, 1 ounce whole cloves, i/4 pound allspice, 1 cup ground mustard, (^,4 pound can) wet in part of the vinegar, 6 large onions, 2 pounds brown sugar, a handful of peach leaves: boil three hours stirring to keep from burning ; when cool strain through a sieve ; bottle and seal. Mrs. G. C. James.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive