Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| 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 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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
- one-quarter pound of mustard seed
- two teaspoons cloves
- four teaspoons black pepper
- two teaspoons ginger
- four teaspoons allspice
- one peck of green tomatoes
- six large onions cut in slices
- one small bottle of mustard
- salt
Directions
Mrs. Houghteling.
One peck of green tomatoes, cut in very thin slices; sprinkle with salt ; press with a plate and leave to drain twenty-four hours. Then place in a porcelain kettle in layers with the following mixture : Six large onions cut in slices, one small bottle of mustard, one-quarter pound of mustard seed, two teaspoons cloves, four teaspoons black pepper, two teaspoons ginger, four teaspoons allspice. Cover with vinegar and simmer two hours, or until the tomato looks clear. All the spices should be ground.