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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- eight pounds of tomatoes allow three
- four pounds of sugar
- one teaspoon of powdered cinnamon
- one teaspoon of powdered cloves
- four sliced onions
- one gallon of cider vinegar
- two tea- spoons of salt
- one grated nutmeg
- vinegar
- salt
- cinnamon
- cloves
- nutmeg
Directions
MRS. S. MERRILL.
"Wash green tomatoes and slice them rather thin. Weigh them and to eight pounds of tomatoes allow three or four sliced onions, four pounds of sugar and one gallon of cider vinegar. Put the vinegar in a porcelain kettle with the sugar; stir, and when it boils remove it and let it stand a few minutes until you can remove the scum without wasting the vinegar; then add the onions, two tea- spoons of salt, one teaspoon of powdered cinnamon, one teaspoon of powdered cloves and one grated nutmeg; then set it upon the fire and add the tomatoes. When the vinegar begins to simmer, press them gently down; let them boll two or three minutes and put them into covered jars or, when cool, into wide-necked bottles.