Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 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
- five pounds ripe currants
- 3 pounds sugar
- 1 pint of vine- gar
- 2 tablespoonfuls salt
- 1 tablespoonful cloves
- 1 tablespoonful pepper
- 1 tablespoonful cinna- mon
- 6 stalks celery
- 2 pounds seeded raisins
- 3 pounds brown sugar
- 1 quart vinegar
- 1 quart fresh vinegar
- 1 tablespoon- ful allspice
- one peck green tomatoes
- 12 large onions
- 4 green peppers
- 2 red peppers
- 4 mornings
- vinegar
- cinnamon
Directions
Five pounds ripe currants, 3 pounds sugar, 1 pint of vine- gar, 2 tablespoonfuls salt, 1 tablespoonful cloves, 1 tablespoon- ful allspice and 1 tablespoonful pepper, 1 tablespoonful cinna- mon. Cook 1 hour. Put in jars and cover with paraffin.
Mrs. F. F. Caine.
TOMATO PICKLE WITH RAISINS. One peck green tomatoes, 12 large onions, 4 green peppers, 2 red peppers, 6 stalks celery, 2 pounds seeded raisins, 3 pounds brown sugar, 1 quart vinegar, mixed spices and cinnamon to taste. To prepare the pickle slice tomatoes and chop the onions ; cut celery into inch lengths ; scald tomatoes in vinegar (enough to cover) until tender. Then put a layer of tomatoes in crock, then celery, raisins and onions ; add spices, 1 quart fresh vinegar. Heat 4 times (all together), 4 mornings.
Mrs. H. S. Harris.