Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| 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 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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
- one-half gallons damsons to one gallon sugar
- one tablespoon each cloves
- one-half pints good vinegar
- seven pounds brown sugar
- one tablespoon each of cloves
- two cups vine- gar
- one teaspoonful ground ginger
- one teaspoonful white pepper
- three teaspoons mustard
- one teaspoon whole cloves
- three teaspoons cinnamon
- one teaspoon whole allspice
- half pound sugar
- quarter pound salt
- half ounce of spice
- quarter pound mustard
- half ounce black pepper
- one-eighth ounce of cayenne pepper
- one pint vinegar
- a small piece of alum to the vinegar
- a piece of cheese cloth
- one peck damsons
- one peck tomatoes
- six red peppers
- six large onions chopped fine
- three tablespoonsful salt
- one peck ripe tomatoes chopped
- six onions
- one table- spoonful each of salt
- cinnamon
- mace
- cloves
- vinegar
Directions
until thick and put in glasses. Plums can be used in the same way.
Spiced Damsons. — One and one-half gallons damsons to one gallon sugar and teacup vinegar, one tablespoon each cloves and spice and cinnamon. Cook until thick.
Damson Sweet Pickle. — One peck damsons (seeded), one and one-half pints good vinegar, seven pounds brown sugar, one tablespoon each of cloves and powdered mace. Boil two hours.
Pepper Mangoes. — Gather your pepper when green. Cut a slit in each pepper ; take the seed out carefully and wash them. Pour weak, boiling brine over them, and let them stand four days; renew the brine daily, and always have it boiling hot. Freshen the peppers, and stuff them with cabbage that has been chopped very fine, and seasoned with cinnamon, mace and cloves that have been pounded fine, and with whole white must- ard seed. After stuffing the peppers tie a cord around each one; pack them in a jar and pour strong, boiling vinegar over them three weeks in succession. The last time add a small piece of alum to the vinegar.
Chili Sauce. — One peck tomatoes, six red peppers, six large onions chopped fine, three tablespoonsful salt, two cups vine- gar, one teaspoonful ground ginger, one teaspoonful white pepper, three teaspoons mustard, one teaspoon whole cloves,, three teaspoons cinnamon, one teaspoon whole allspice. Tie whole spices in a piece of cheese cloth and boil all together for one hour. — Mrs. A. H. Ellington.
Tomato Catsup. — One peck ripe tomatoes chopped, half pound sugar, quarter pound salt, six onions, half ounce of spice, quarter pound mustard, half ounce black pepper, one-eighth ounce of cayenne pepper, one pint vinegar. Cook three hours after it is strained. — Mrs. S. W. Tucker.
Green Tomato Sauce. — Slice green tomatoes and half as many onions. Put a layer of each in kettle and sprinkle one table- spoonful each of salt, ground mustard and brown sugar, one