Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 1 pint of vinegar
- one cup salt stirred
- 2 quarts water
- 2 quarts vinegar
- 2 tablespoonfuls pepper
- 1/2 tablespoonful cayenne pepper
- five lbs
- 9 lbs
- 8 large onions chopped fine
- 8 green peppers
- 3 red peppers
Directions
MISS MARIE LOUISE HOXIE, PHILADELPHIA, PA., (1858).
_Contributed by Mrs. W. Hinckle Smith._
Five lbs. sugar to 9 lbs. of fruit, 1 pint of vinegar (dissolve sugar with the vinegar), ½ oz. of mace, ½ oz. of cloves tied up in thin muslin and put on with the fruit. Boil 15 or 20 minutes until the peaches look clear.
PICCALILLI.
_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._
A peck green tomatoes, 8 large onions chopped fine with one cup salt stirred in. Let it stand all night, in the morning drain off all the liquor. Take 2 quarts water and one of vinegar. Boil all together 20 minutes. Drain through a sieve or colander, put back in kettle, and turn over it 2 quarts vinegar and 1 lb. sugar. Add 8 green peppers and 3 red peppers, chopped fine, ½ lb. white mustard seed, 2 tablespoonfuls pepper, 2 of cinnamon, 1 of cloves, 2 of ginger, 1 of allspice, ½ tablespoonful cayenne pepper.