Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cider | 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 cups of chopped onion
- eight cups of cider
- two cups of brown sugar
- two teaspoonfuls of ginger
- three teaspoonfuls of cinnamon
- two teaspoonfuls of allspice
- two teaspoonfuls of cloves
- eight tablespoonfuls of salt
- four dozen ripe tomatoes
- eight green peppers
Directions
Four dozen ripe tomatoes, eight green peppers, three cups of chopped onion, eight cups of cider or wine vinegar, two cups of brown sugar, two teaspoonfuls of ginger, three teaspoonfuls of cinnamon, two teaspoonfuls of allspice, two teaspoonfuls of cloves, eight tablespoonfuls of salt. Skin the tomatoes and put them in the kettle over the fire; as soon as the water runs from them, take out half of it, then put in the onions and peppers chopped, boil together four hours, stir constantly the last hour to prevent burning, then add the other ingredients and simmer long enough thoroughly to mix them. Put the sauce in small bottles, cork tight and seal and keep in a dark place.