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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| 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 tablespoon of sugar
- 1 tablespoon salt
- 1 1/2 cups strong vinegar
- one teaspoon salaratus to 6 quarts of water
- 6 quarts of water
- 3 pints of water
- six large ripe tomatoes
- 4 green peppers
- 1 onion
- 2 1/2 lbs
- 7 lbs
Directions
Six large ripe tomatoes, 4 green peppers, 1 onion, 1 tablespoon of sugar, 1 tablespoon salt, 1½ cups strong vinegar. Chop peppers and onions and boil 1 hour.
GRANDMOTHER SUSAN RANDALL WILLIAMS’ PRESERVED LIMES.
_Contributed by Mrs. Mary Rawle Williams, Haverford, Pa._
Take the limes while perfectly green, put them in salt water strong enough to bear an egg, for 6 weeks (first cut in half and clean entirely of the pulp), then put in cold water for 24 hours, changing it every three hours, then boil in saleratus water until tender enough to run a straw through (one teaspoon salaratus to 6 quarts of water). Put them again in cold water, changing several times. To each lb. of limes take 2½ lbs. loaf sugar and 3 pints of water. Boil the syrup 15 or 20 minutes to clear it before putting in the limes. Then boil 1 hour and 15 minutes. The limes will be a light green when they first come out of the salaratus water, but the sugar will darken them enough. 300 limes will make from 6 to 7 lbs., according to their size.