Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cloves | 1 tsp ground (2g) | 7 |
| Black 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
- 2 tablespoons ground black pepper
- 2 teaspoons ground cloves
- 1/4 pint of prepared mustard
- 1 peck of green tomatoes
- 8 onions sliced
- 3 lbs
- salt
Directions
MRS. JOHN STAIGE DAVIS, UNIVERSITY OF VIRGINIA, (1850).
_Contributed by Miss Jane Gamble, Roanoke, Va._
Take 1 peck of green tomatoes, slice, sprinkle with salt. Let them stand 24 hours. Drain them by putting out of the brine into a sieve and pouring fresh water over them. Then scald in a strong ginger tea. With the tomatoes put in 6 or 8 onions sliced. Take 1 oz. of ground allspice, 1 oz. ground ginger, 2 tablespoons ground black pepper, 2 teaspoons ground cloves, ¼ lb. white mustard seed and ¼ pint of prepared mustard, 3 lbs. of good, brown sugar. Mix well and place the sliced tomatoes and onions in a kettle with the spice and sugar in alternate layers and pour over the whole enough good vinegar to cover well. Let the pickle cook until the tomatoes look clear and are tender.