Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
117
Calories
2g
Protein
1g
Fat
28g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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 tablespoon whole cloves
- 1 tablespoon whole black pepper
- 1 tablespoon ginger
- 4 onions
- 2 red peppers
- 2 table- spoo'is salt
- 1 small cup brown sugar
- black pepper
- ginger
- salt
- mustard
Directions
1
] peck ripe tomatoes, 4 onions, 2 red peppers, 1 tablespoon whole cloves. 1 tablespoon whole black pepper, 1 tablespoon ginger, 2 table- spoo'is salt: boil two hours: strnin ; tlien add 1 small cup brown sugar, y^ cup mustard stirred into 1 pt. cider vinegi-ir; boil two hours and bottle. Mrs. Kopf.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive