Estimated Nutrition (whole recipe, rough)
Counts 14 of 17 ingredients — the other 3 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 |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| 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 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 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 |
| Fruit | not in our table | 0 |
| Seed | not in our table | 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 pint of vinegar to each four pounds of fruit
- 4 quarts vinegar
- 2 pounds brown sugar
- 2 tablespoonfuls allspice
- 2 tablespoonfuls cloves
- 2 tablespoonfuls ginger
- 2 tablespoonfuls cinnamon
- 2 tablespoonfuls mustard
- 1 teaspoonful cayenne pepper
- seven pounds ripe tomatoes
- three pounds of sugar
- one cup of salt mixed
- one quart of onions
- two cups of sugar
- six tablespoonfuls of cloves
- 1 ounce cloves
- 1 gallon vinegar
- 1 ounce cinnamon
- 1 ounce allspice
- 2 ounces mustard seed
- two pounds of tomatoes take one pound of sugar
- one pint of good vinegar
- one pint of n6
- a pound of sugar
- a cup of salt
- a pint of vinegar
- an ounce of alum
- a teaspoonful of cay- enne pepper
- four pounds of fruit
- one peck of green tomatoes
- six large onions
- five red peppers
- one peck of green tomatoes cut up in small pieces
- three green peppers cut fine
- one cauliflower picked pickles
- eight green peppers
- eight table- spoonfuls of salt
- one pound of sugar
- vinegar
- mace
- cinnamon
- cloves
- allspice
- white pepper
- ginger
Directions
-made as follows : — Allow to each pound of fruit half a pound of sugar ; and one pint of vinegar to each four pounds of fruit. Boil the vinegar and sugar a few minutes, then add mace, cinnamon, and cloves to taste. L,et it boil a few minutes and remove the scum. This rule is equally good for green tomatoes, canteloupe, peaches, and other fruit.
MRS. HARRY COLTON.
Sweet Pickled Tomatoes*
One peck of green tomatoes and six large onions ; slice, and strew over them a cup of salt. Let them re- main over night ; drain off. Then take
4 quarts vinegar. i 2 pounds brown sugar.
2 tablespoonfuls allspice. pound white mustard seed.
2 tablespoonfuls cloves. I 2 tablespoonfuls ginger.
2 tablespoonfuls cinnamon. 2 tablespoonfuls mustard.
1 teaspoonful cayenne pepper.
Boil fifteen minutes, or twenty minutes at the most. Add four or five red peppers, and a little horseradish.
MISS J. M. HOUGHTON.
Tomato Belle.
Peel seven pounds ripe tomatoes, add three pounds of sugar, and a pint of vinegar. Boil all together for three hours.
MRS. HEXRI COLTON.
Sweet Pickled Tomatoes*
One peck of green tomatoes cut up in small pieces, let them stand over night, with one cup of salt mixed with them. In the morning strain off the water, put in a. kettle and add one quart of onions (cut medium fine) three green peppers cut fine, one cauliflower picked
into small pieces, two cups of sugar, six tablespoonfuls of cloves, cinnamon and allspice (use unground spice and put into small bags), add white pepper to suit the taste, and enough vinegar to barely cover. Cook slowly for one hour.
MRS. C. H. BALDWIN.
Cucumber Pickles*
200 small cucumbers. 1 ounce cloves.
1 gallon vinegar, or enough to cover.
1 ounce cinnamon.
1 ounce allspice.
2 ounces mustard seed.
Put the cucumbers in a jar and alternate in layers with eight green peppers, cut into strips, eight table- spoonfuls of salt and half an ounce of alum. Boil the vinegar and spices together and pour over the cucum- bers. Use whole spices. With good vinegar they will keep two years. One-quarter of a teaspoonful of cay- enne pepper, put in a bag, can be substituted tor the green peppers.
MRS. M. DU B. RHINEHART.
Tomato Pickles*
Gather full grown green tomatoes ; pare them very thin, make a strong ginger tea, into which drop your fruit, scald well and remove. For each two pounds of tomatoes take one pound of sugar, and one pint of good vinegar, make a syrup and drop in the tomatoes. Let them cook until perfectly clear. Add cinnamon, mace and white ginger.
MRS. E. P. JEWETT.
Tomato Catsup.
Cut up half a bushel of tomatoes, boil until cooked enough to strain through a sieve, then add -one pint of