Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
82
Calories
1g
Protein
1g
Fat
19g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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
- 1 cup brown sugar
- 3 tablespoons salt
- 1 teaspoon each of cinnamon
- 1/0 teaspoon red pepper
- 1 basket
- vinegar
- salt
- cinnamon
- cloves
- black pepper
- pepper
- mustard
Directions
1
1 basket (V2 bushel) ripe tomatoes; slice and cook until soft; then run through a sieve; place again on sto^'e and when partly boiled dov/n add 1 pt. vinegar, when thick enough add 1 cup brown sugar, 3 tablespoons salt, 1 teaspoon each of cinnamon, cloves and black pepper, 1/0 teaspoon red pepper, and 1 of mustard mixed with a little vinegar ; boil two or three minutes and bottle.
2
Mrs. James Roy.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive