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 |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| 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 |
| Cider | 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
- five pounds of brown sugar
- two cups of boiled cider
- two pounds of raisins
- two tablespoons of cinnamon
- a dash of salt
- half cup of vinegar
- one each of allspice
- cinnamon
- allspice
- cloves
- nutmeg
- salt
Directions
Chop a peck of green tomatoes fine and drain an hour in a col- ander. Put them into a preserving kettle, with five pounds of brown sugar, two cups of boiled cider and half cup of vinegar. Cook until the tomatoes are done and clear. Then add two pounds of raisins, stoned and halved; two tablespoons of cinnamon, one each of allspice, cloves and nutmeg. Finally, stir in a dash of salt. Bring all to a boil; pour into small jars boiling hot, and seal. In the winter when you go to make your pies, add the liquor from sweet pickles or from any kind of preserved fruit. Chopped apples will improve it greatly. — Mrs. Wm. Martin.