Estimated Nutrition (whole recipe, rough)
Counts 13 of 17 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 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 |
| Water | not in our table | 0 |
| Cider | 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
- three pints sugar
- six quarts of berries
- half pounds of fruit to above proportions
- eight pounds green tomatoes
- four pounds brown sugar
- two quarts water
- 1 gallon not strong vinegar
- 2 pounds sugar
- one pound of brown sugar in one quart of vin- egar
- 1 pound brown sugar
- 1 quart of vin- egar
- 2 tablespoons of cloves
- a quart of vinegar
- a pint of salt to a peck of cucumbers
- two coffee-cups cider vinegar
- two jars
- one
- one peck tomatoes chopped fine
- one tea-cup salt
- 6 onions chopped fine
- one quart of vin- egar
- one peck of tomatoes
- 1 teacup of salt
- one-half tea- cup of black pepper
- 4 onions chop- ped fine
- 1 teacup of celery seed
- 2 table- spoons of cinnamon
- cinnamon
- cloves
- vinegar
- mace
- salt
- mustard
- ginger
- pepper
- allspice
Directions
Place strawberries in bottom of jar, add a layer of cinnamon and cloves, then berries, and so on ; pour over it a syrup made of two coffee-cups cider vinegar, and three pints sugar, boiled about five minutes; let stand twenty-four hours, pour off syrup, boil, pour over berries and let stand as before, then boil berries and syrup slowly twenty-five minutes; put in jars and cover.
The above is for six quarts of berries. Pine-apples can be made in the same way, allowing six and a half pounds of fruit to above proportions.
SWEET PICKLES— No. 1. Take eight pounds green tomatoes and chop line, add four pounds brown sugar and boil down three hours, add a quart of vinegar, a tea-spoon each of mace, cinnamon and cloves, and boil about fifteen minutes: let cool and put into jars or other vessel. Try this recipe once and 3^011 will try it again.
SWEET PICKLES— No. 2. These can be prepared very nicely at any time by taking pear, peach, plum, or apple preserves, and pouring hot spiced vinegar over them; in a few days they will make a delightful relish.
It very often happens in putting up cucumber pickles that you can only buy or gather a few at a time; these can be easily pickled in the following manner: Place in a jar, sprinkle with salt, in the proportion of a pint of salt to a peck of cucumbers, cover with boiling water, let stand twenty-four hours, drain, cover with fresh hot water; after another twenty- four hours, drain, place in a jar, and cover with cold, not very strong vinegar; continue to treat each mess in this manner, using the two jars, one for scalding and the other as a final receptacle for the pickles, until you have enough, when drain and cover with boiling cider vinegar, add spices, and in a few days they will be ready for use.
TOMATO CHOW CHOW. — Mrs. DeWoolf, Bradford.
One peck tomatoes chopped fine, one tea-cup salt; let stand over night, then drain through colander; two quarts water and one quart vinegar ; cook half an hour, drain it, then add —
1 gallon not strong vinegar, 6 onions chopped fine,
2 pounds sugar, l-i tablespoons cloves, 1-J table-spoons cinnamon, 1-| table-spoons mustard, H table-spoons ginger, 1-J table-spoons pepper, 1^- table-spoons allspice.
Cook all well together.
TOMATO PICKLES. Slice green tomatoes, and boil in weak brine until they are tender; dissolve one pound of brown sugar in one quart of vin- egar; scald and pour on the tomatoes; spice.to suit the taste.
TOMATO PICKLES— No 2.
One peck of tomatoes, good, 1 teacup of salt, one-half tea- cup of black pepper, one. teaspoon of cayenne, 4 onions chop- ped fine, 1 pound brown sugar; boil one hour; 1 quart of vin- egar, 1 teacup of celery seed, 2 tablespoons of cloves, 2 table- spoons of cinnamon.