Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
47
Calories
2g
Protein
1g
Fat
9g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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 gallon of peeled tomatoes
- one pint vinegar
- a tablespoonful of allspice
- four tablespoonsful of salt to one gallon of peeled tomatoes
- four tablespoonsful of ground pepper
- four pods of red pepper
- three tablespoonsful of mustard
Directions
1
Four tablespoonsful of salt to one gallon of peeled tomatoes, four tablespoonsful of ground pepper, half a tablespoonful of allspice, four pods of red pepper, and three tablespoonsful of mustard. Add sliced onions according to taste. One pint vinegar.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive