Estimated Nutrition (whole recipe, rough)
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | 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
- two tablespoonfuls of black pepper
- three stalks of celery
- one cupful of onions chopped fine
- one teaspoonful each of powdered cloves
- one cupful of brown sugar
- one quart of vinegar
- eleven pounds of currants
- one pint of vinegar
- eight pounds of sugar
- nine teaspoonfuls of cinnamon
- one gallon of cooked tomato juice
- four tablespoonfuls of salt
- one-half teaspoonful of cayenne pepper
- one-quarter cupful of mustard
- one-half peck of ripe tomatoes
- two roots of horseradish grated
- one teacupful of salt
- one teacupful of black
- two red peppers
- one small nutmeg
- one-half bushel of tomatoes thoroughly
- four table- spoonfuls of salt
- salt
- black pepper
- cinnamon
- mustard
- cloves
- vinegar
- cayenne
- pepper
Directions
One-half peck of ripe tomatoes, skinned and chopped fine, two roots of horseradish grated, one teacupful of salt, one teacupful of black and white mustard seed mixed, two tablespoonfuls of black pepper, two red peppers, chopped fine, three stalks of celery, and one cupful of onions chopped fine, one teaspoonful each of powdered cloves, mace and cinnamon, one cupful of brown sugar, one quart of vinegar. Fit for use immediately. Miss Hattie Whitney,
Green Bav, Wis.
THE GOOD CHEER COOK BOOK. 175
SPICED CURRANTS (To be eaten with Meats).
Eleven pounds of currants, one pint of vinegar, eight
pounds of sugar, nine teaspoonfuls of cinnamon, six of
cloves, four of allspice, one of mace, one small nutmeg.
Boil until thick, and put into glasses like jelly.
TOMATO CATCHUP— No. 1.
To one gallon of cooked tomato juice and pulp, after it has been put through a sieve, add four tablespoonfuls of salt, two of black pepper, one of chopped green pep- pers, three of cinnamon, two of ground mustard, and one of cloves, one quart of vinegar. Boil until thick, and bottle at once. Mrs. A. Hoffisian.
TOMATO CATCHUP— No. 2.
Cook one-half bushel of tomatoes thoroughly, rub through a sieve and boil to a jelly. To each gallon of the jelly add one pint of vinegar (scant), four table- spoonfuls of salt, four of black pepper, four of cinna- mon, three of cloves, one-half teaspoonful of cayenne pepper, one-quarter cupful of mustard. Boil one hour. Bottle while hot, and seal with beeswax, rosin, etc.
Mrs. C. p. Barker.