Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cloves | 1 tsp ground (2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- one tablespoonful of salt
- half pound tin of mustard
- one teaspoonful cayenne pepper
- one-quarter pound salt
- one-quarter pound mus- tard
- one pint vinegar
- a teaspoonful of cayenne
- a pint of strong vinegar
- one peck of tomatoes allow one tablespoonful of salt
- one peck ripe tomatoes
- one large tablespoonful ground cloves
- one large tablespoonful allspices
- one large tablespoonful cinnamon
- vinegar
- cloves
- cinnamon
- cayenne
- pepper
- salt
Directions
1, Take one peck of tomatoes allow one tablespoonful of salt, mace, black pepper, cloves powdered, and one of celery seed ; a teaspoonful of cayenne, half pound tin of mustard. Make a small incision in each tomato, put into an enamelled saucepan, and boil until perfectly soft, and the pulp dissolved ; work through a cullender, then through a hair sieve. Place upon the stove adding the remaining ingredients (the celery sced must be con- fined in a muslin bag), and boil six hours. Stir occa- sionally for the first five hours and all the last hour. Pour into a stone jar; allow to stand from twelve to fourteen hours in a cool place. When perfectly cool add a pint of strong vinegar. Iemove the celery seed ; bottle, cork, and seal. Exclude from the light.
2. One peck ripe tomatoes, cut up, boil tender and sift through a wire sieve ; add one large tablespoonful ground cloves, one large tablespoonful allspices, one large tablespoonful cinnamon, one teaspoonful cayenne pepper, one-quarter pound salt, one-quarter pound mus- tard, one pint vinegar. Boil gently three hours. bot- tle and seal while warm,