Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- 2 cups of sugar
- 1 pint of vinegar
- 2 teaspoonfuls of salt
- one pint of cold vinegar
- 1 dozen green peppers
- 15 large onions
- 1 dozen sweet red pep- pers
- 84 pickles -- catsups -- sauces
- cayenne
- pepper
- vinegar
- salt
Directions
1 dozen green peppers; 15 large onions;
2 cups of sugar;
Dash of cayenne pepper;
1 dozen sweet red pep- pers;
1 pint of vinegar;
2 teaspoonfuls of salt.
Take seeds from peppers, and with onions put through the meat grinder. Pour boiling water over all and let scald. Drain and scald with hot vinegar. Drain from the vinegar and add one pint of cold vinegar, sugar, salt, and cayenne pepper. Let boil up and bottle while hot.
84 PICKLES— CATSUPS— SAUCES.