Estimated Nutrition (whole recipe, rough)
Counts 18 of 21 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cantaloupe | 1 cup diced (160g) | 53 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Seed | not in our table | 0 |
| Pie | 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
- 4 ounces salt
- 3 ounces black pepper
- 1 ounce cinna- mon
- 2 cups brown sugar
- 1 gallon cider vinegar
- five pounds half-ripe cantaloupe
- 4 pounds sugar
- 3 pint vinegar
- 1 teaspoonful ginger
- four cloves
- one quart vinegar
- one gallon fresh corn
- 3 stalks celery
- 1 tablespoonful mustard
- a teaspoonful of salt between each layer of cabbage
- one-half bushel ripe tomatoes
- 1 dram cayenne
- one-half dozen onions
- 1 ta- blespoonful each allspice
- one bayleaf
- one peck red peppers
- 2 green pep- pers
- 2 red peppers
- 1 cabbage
- 2 table- spoonfuls mustard seed
- 3 pies costs $0
- one pie is 15c
- half apples
- salt
- black pepper
- cloves
- cayenne
- vinegar
- mustard
- cinnamon
Directions
Tomato Catchup.
Will keep without sealing.
One-half bushel ripe tomatoes; cook until it can be strained through a sieve. Boil, stirring till as thick as apple butter. Add 4 ounces salt, 3 ounces black pepper, 1 ounce cinna- mon, 2 cups brown sugar, y& ounce cloves, 1 dram cayenne, 1 gallon cider vinegar. Boil a few moments to thor- oughly season.
Bottle while hot and cork tightly. I always put in one-half dozen onions and cook with tomatoes before strain- ing.
Put your corks into a pan of hot water and set on stove for an hour before using. Tie in the cork. — Mrs. C. L. Jordan, 2638 Tenth street, Ba- ker, Or.
Spiced Cantaloupe Pickles.
Five pounds half-ripe cantaloupe, 4 pounds sugar, 2-3 pint vinegar, 1 ta- blespoonful each allspice, cloves and cinnamon, 1 teaspoonful ginger. Pare the fruit, cut into inch strips, let stand in the sugar until it has made a syrup. Add the vinegar and spices. Cook till clear. Skim out fruit, cook syrup down until thick, pour over fruit and seal. — Mrs. W. R. Crow, 1153 Forty-ninth avenue S. E.
Small Onions.
If you have small onions in your garden that do not dry off they can be canned. Peel, cover with cold wa- ter and bring to a boil; drain, cover with boiling water, add salt to taste and place in cans. These can be pre- pared by placing in a kettle of boiling water on top of the stove, or in a pan with a little water placed in the oven when cold and let come to a good boil. Remove and seal. — Mrs. Williams.
Pickled Carrots.
Take small carrots, scald them and rub off the skin. Parboil them in salted water (care should be taken not to cook them soft), drain and put them in a jar. Boil vinegar enough to cover them, pour it in and let it remain 24 hours. Then drain off the vinegar and boil it again, adding salt. Put one bayleaf and three or four cloves in with the carrots and pour the boiling salted vinegar over them.
These pickled carrots add color and zest to salad dishes. — Mrs. H. M. Morse, 451 Ainsworth avenue.
Sauerkraut.
Shred cabbage with vegetable slicer, pound in stone jar with wooden po- tato masher, sprinkling a teaspoonful
of salt between each layer of cabbage. When jar is filled put clean white cloth on top of cabbage, cover with a plate with rock on top, set in warm place 10 days till finished. Wash the cloth every day. If it becomes too sour boil one hour in open kettle and can. — Mrs. Williams.
Canned Red Peppers.
(Fannie Merritt Farmer's recipe — very hard to find in print.) Wash one peck red peppers, cut a Slice from stem and remove seeds; then cut in thin strips with scissors. Cover with boiling water, let stand two minutes, drain and plunge into ice water. Let stand 10 minutes; again drain and pack solidly into glass jars. Boil one quart vinegar and two cups sugar 15 minutes. Pour over peppers to overflow jars. Seal and keep in a cool place. Fine for salad.
Corn Relish.
One gallon fresh corn, 2 green pep- pers, 2 red peppers, 1 cabbage, 3 stalks celery. Cut celery and cabbage and peppers fine, mix with corn, add 1 tablespoonful mustard, 2 table- spoonfuls mustard seed. Cover with white wine vinegar. Sugar and salt to taste. Let simmer 1% hours. Can while hot. — Mrs. E. G. Compland.
Nasturtiums.
Pick seeds when green but full grown. Cover with vinegar and salt; cold. — Mrs. W. W. Williams.
Mincemeat in Small quantity.
1 c chopped meat $0.1000
2 c chopped apples 0500
% c chopped suet 0253
1 c raisins and 1 c currants or
iy2 c raisins 0750
1 c syrup 0625
1 T cinnamon 0250
1 t cloves 0083
1 T salt 0008
Enough for 3 pies costs $0.3469
Enough for one pie costs 1156
For each pie add 2 T vinegar. . .0032 1 t lemon extract 0292
Total $0.1480
Cost of filling for one pie is 15c. Mrs. Lulu M. Welch. (Pretty expensive these times.)
Green Tomato Mincemeat.
Here is one of my economical and tried recipes, and I do want you to try it. The recipe is just green toma- toes, vinegar, sugar, salt, raisins and spices, cooked down together, and it doesn't sound very good, but really is surprisingly good. Some people use half apples, but I do not see that that