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 |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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-half pounds of raisins
- three pints of vinegar
- two tablespoons of mustard seed
- two tablespoons of salt
- one quart vinegar
- two tablespoons salt
- two cups sugar
- one dozen large
- eight large apples
- six medium onions
- three red peppers
- two pounds of sugar
- twelve green peppers
- twelve red peppers
Directions
CHUTNEY — Clean and put through grinder one dozen large, green tomatoes, eight large apples, six medium onions, three red peppers, one and one-half pounds of raisins. Boil together three pints of vinegar, two tablespoons of mustard seed, two tablespoons of salt and two pounds of sugar. When cool mix thoroughly into vegetables and seal cold.
FLORA V. VOCKEL.
PEPPER RELISH — Twelve green peppers, twelve red peppers, fifteen good sized onions, one quart vinegar, two tablespoons salt, two cups sugar. Chop peppers, scald with boiling water and let stand five minutes. Drain. Mix peppers with other ingredients and boil fifteen minutes. Seal while hot.