Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
29
Calories
1g
Protein
0g
Fat
6g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- 5 heads garlic
- 1/2 gallon vinegar
- 1 bushel tomatoes
- 1 1/2 pts
- one half
Directions
1
_Contributed by Miss Mary Lapsley-Pyle, Philadelphia, Pa._
2
Take 1 bushel tomatoes, boil until soft and squeeze through a fine wire sieve and add 1½ pts. salt, 2 oz. whole cloves, ¼ oz. whole allspice, ¼ oz. cayenne pepper, use carefully, 1½ oz. whole black pepper, 5 heads garlic, 1 oz. celery seed, ¼ oz. good yellow mustard, ½ gallon vinegar. Boil until reduced to one half, and bottle when cold.
3
PRESERVES.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg