Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
91
Calories
2g
Protein
0g
Fat
22g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| 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
- 5 quarts green tomatoes 6 green peppers chopped chopped sprinkle
- one pound sugar
- 14 tablespoonful allspice
- 1 pint vinegar
- 6 green peppers chopped chopped sprinkle
- 1 table- spoonful each cinnamon
- salt
Directions
1
5 quarts green tomatoes 6 green peppers chopped
2
chopped Sprinkle with V2 pint salt
3
Let stand over night. Drain off the brine, cover with good vinegar and cook slowly 1 hour. Then drain and put in a jar. One pound sugar, 1 table- spoonful each cinnamon and cloves, 14 tablespoonful allspice, Vs cupful each whole mustard and horse- radish, grated, 1 pint vinegar. When boiling hot pour over pickle in jar and cover tight.
By Johnson, Vt. Congregational church. [from old catalog] ·
Recipe sourced from
internet_archive