Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
76
Calories
2g
Protein
1g
Fat
17g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| 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
- half gallon best vine- gar
- half pint salt
- two ounces cloves
- quarter pound allspice
- half ounce cayenne pepper
- three teaspoons black pepper
- five onions
- salt
- cloves
- allspice
- cayenne
- pepper
- black pepper
Directions
1
Mrs. H. C. Clarke, Kankakee, III.
2
Add to a biishel ripe tomatoes boiled until soft and squeezed through a wire sieve, half gallon best vine- gar, half pint salt, two ounces cloves, quarter pound allspice, a half ounce cayenne pepper, three teaspoons black pepper, (spices whole,) five onions or garlics, skinned and separated in rings; mix all together and boil two hours ; bottle without straining.
By Women of the First Congregational Church (Marysville, Ohio) ·
Recipe sourced from
internet_archive