Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 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
- two quarts of fine cooking salt
- one ounce of cloves
- one pound of brown sugar
- a pound of ground mustard
- two green peppers
- three onions
Directions
A peck of perfectly ripe tomatoes, two quarts of fine cooking salt, half a pound of ground mustard, one ounce of cloves, two green peppers, two or three onions and one pound of brown sugar. Pierce the tomatoes with a silver fork or broom straw, put them in a stone jar with salt in alternate layers. Throw away all the liquor made by standing one week. Return to jar and cover with cold water, cover and let it stand twenty-four hours. Drain again thoroughly, throw away the water, return the tomatoes to the jar and cover with cold vinegar, having added to the fruit, the onions and peppers sliced, with the mustard, cloves and sugar. After they have stood three weeks they are ready for use.