Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
46
Calories
2g
Protein
1g
Fat
10g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 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 quart tomatoes
- 1 tablespoon cloves
- 1 tablespoon salt
- 1 tablespoon mustard
- 1 tablespoon pepper
- 1 quart vinegar
- 1 tablespoon allspice
- vinegar
- mustard
Directions
1
1 quart tomatoes. 1 tablespoon cloves.
2
1 tablespoon salt. 1 tablespoon mustard.
3
1 tablespoon pepper. 1 quart vinegar. 1 tablespoon allspice.
4
Let simmer two or three hours ; seal in bottles or jars.
5
GOOD CUCUMBER PICKLE. I" Buy loose cucumber pickle, slice, put layer of cucumber* in jar, thick layer of brown sugar, a few pieces of onion sliced thin, another layer of cucumbers, sugar and onion until jar is filled. Pour over this vinegar enough to cover; white mustard and celery seed add to flavor. Let stand until well seasoned. ^
By Wilson, Mary Elizabeth Lyles, 1860-1924 ·
Recipe sourced from
internet_archive