Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Seed | 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
- 1 cup chopped onions
- 1 cup brown sugar
- 1 cup white mustard seed
- 1 teaspoon black pepper
- 1 teaspoon cloves
- 1 teaspoon cinnamon
- 1 peck ripe tomatoes
- 2 roots horsehadish grated
- 2 red peppers
Directions
Chop fine 1 peck ripe tomatoes; drain; then run through a sieve; 2 roots horsehadish grated. 1 10c bunch celery chopped fine, 1 cup chopped onions, 1 cup brown sugar, ^/^ cup salt, 1 cup white mustard seed, 1 teaspoon black pepper, 1 teaspoon cloves, 1 teaspoon cinnamon. 2 red peppers, 1 qt. vinegar; mix all together; seal with- out cooking. Mrs. J. P. Johnson.