Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
117
Calories
2g
Protein
1g
Fat
27g
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 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 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
- 2 quarts vinegar
- 1 quart sugar
- 2 tablespoonfuls salt
- 2 tablespoon fuls ground mustard
- 2 tablespoonfuls black pepper
- 1 tablespoonful allspice
- 12 good sized onions sliced
- 1 tablespoonfnl cloves
Directions
1
T-wo gallons green tomatoes sliced without peel- ing, 12 good sized onions sliced, 2 quarts vinegar, 1 quart sugar, 2 tablespoonfuls salt, 2 tablespoon fuls ground mustard, 2 tablespoonfuls black pepper, 1 tablespoonful allspice, 1 tablespoonfnl cloves, inix all together and stew until tender, stirring often lest thej' should scorch. Put in small glass jars.
2
Mrs. Ellen B. Leach.
By Johnson, Vt. Congregational church. [from old catalog] ·
Recipe sourced from
internet_archive