Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
164
Calories
3g
Protein
1g
Fat
40g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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 2 ozs
- 20 lbs- tomatoes 2 ozs
- 2 ozs
- 2 lbs
- 6 large apples 4 oz
- 4 large onions 1 oz
Directions
1
20 lbs- tomatoes 2 ozs. whole allspice
2
2 ozs. garlic 2 quarts vinegar
3
2 ozs. whole black pepper 2 lbs. sugar
4
3 lb. salt 6 large apples
5
4 oz. cayenne 4 large onions
6
1 oz. cloves
7
Boil the above ingredients three hours in a preserving pan, and then rub through a wire sieve with a wooden spoon. Bottle when cold, and cover.
8
Mrs. Young, Coleraine.
9
Kehoe Donnelly’s Dublin Hams & Bacon
By Hamilton, Margaret ·
Recipe sourced from
internet_archive