Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 teaspoonfuls salt
- 1 quart of vinegar
- a wineglass of water
- 1 dessertspoonful of flour
- twelve green peppers
- 12 red peppers
- 15 small onions
- 10 min- utes
- salt
- vinegar
Directions
Wine Sauce No. 2 — Mix 1 dessertspoonful of flour with a. little butter and y2 a wineglass of water, the juice of >^ a lemon, salt, pepper and a little nutmeg. Place on a quick fire and stir. When the sauce has boiled up two or three times take ofif fire and serve.
Pepper Relish — Twelve green peppers (sweet), 12 red peppers (sweet), 15 small onions. Chop peppers and onions fine, pour over boiling water and let stand 5 minutes and drain. Again pour over boiling water and let stand 10 min- utes, drain, and add 1^ cups of sugar, 3 teaspoonfuls salt, 1 quart of vinegar. Boil 15 minutes and can.