Photo: Mockup Graphics
Estimated Nutrition (whole recipe, rough)
134
Calories
2g
Protein
2g
Fat
31g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- four cups vinegar
- four tablespoonfuls sugar
- one tablespoonful ginger
- one tablespoonful each of cloves
- eight red peppers
- one onion
- two tablespoon- fuls salt
- three quarts
- vinegar
- salt
- ginger
- cloves
- cinnamon
- allspice
- nutmeg
Directions
1
Eighteen large ripe tomatoes, eight red peppers, one onion ; chop fine ; add four cups vinegar ; four tablespoonfuls sugar, two tablespoon- fuls salt, one tablespoonful ginger, one tablespoonful each of cloves, cinnamon, allspice and nutmeg; boil one hour. This makes about three quarts.
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
internet_archive