Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
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
- one ounce of black pepper
- one ounce allspice
- one ounce cloves
- half bushel green tomatoes thinly sliced wnth skins
- 92 exchange cook book
Directions
Half bushel green tomatoes thinly sliced wnth skins on, and laid in jars for twenty-four hours, with salt between each layer, squeeze out all salt water. Slice eighteen large onions, half a pint white mustard seed, one ounce of black pepper, one ounce allspice, one ounce cloves, mixed well to- gether, then put into a preserving kettle a layer of tomatoes,
92 Exchange Cook Book.
onions and spice, till the vessel is within two inches of being full, and cover them with good vinegar, and let them stew gently for t^vo hours.