Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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
- half pint of salt
- eight quarts
- two ounces of cloves
- one ounce of mace
- two ounces of blade pepper
- two table-spoonfuls of cayenne
Directions
For this purpose you must have the best and ripest tomatas, and they must be gathered on a dry day. Do not peel them, but merely cut them into slices. Having strewed some salt over the bottom of a tub, put in the tomatas in layers; sprinkling between each layer (which, should be about two inches in thickness) a half pint of salt. Repeat this till you have put in eight quarts or one peck of tomatas. Cover the tub and let it set for three days. Then early in the morning, put the tomatas into a large porcelain, kettle, and boil it slowly and steadily till ten at night, frequently mashing and stirring the tomatas. Then put it out to cool. Next morning strain and press it through a sieve, and when no more liquid will pass through, put it into a clean kettle with two ounces of cloves, one ounce of mace, two ounces of blade pepper, and two table-spoonfuls of cayenne, all powdered.
Again let it boil slowly and steadily all day, and put it to cool in the evening in a large pan. Cover it, and let it set all night. Next day put it into small bottles, securing the corks by dipping them in melted rosin, and tying leathers over them.
If made exactly according to these directions, and slowly and thoroughly boiled, it will keep for years in a cool dry place, and may be used for many purposes when fresh tomatas are not to be had.