Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
154
Calories
3g
Protein
2g
Fat
35g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| 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
- 12 medium-sized ripe tomatoes
- 1 pepper, finely chopped
- 1 onion, finely chopped
- 2 cups vinegar
- 3 tablespoons sugar
- 1 tablespoon salt
- 2 teaspoons clove
- 2 teaspoons cinnamon
- 2 teaspoons allspice
- 2 teaspoons grated nutmeg
Directions
1
Peel tomatoes and slice. Put in a preserving kettle with remaining ingredients. Heat gradually to boiling-point, and cook slowly two and one-half hours.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg