Estimated Nutrition (whole recipe, rough)
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 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 |
| Seed | 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
- two quarts of vinegar
- half pounds sugar
- three pints vinegar
- half pound mustard seed
- 1 cup vinegar
- one peck green tomatoes
- four large onions
- one tea-cup of salt
- one tea-spoon cayenne pepper
- two table-spoons ground mus- tard
- 12 ripe tomatoes
- 4 onions
- 2 green peppers
- 2 table-spoons salt
- 1 table-spoon cloves
- 2 grated nutmegs
- 2 table-spoons cinnamon
- salt
- vinegar
- cloves
- allspice
- pepper
- mustard
- cayenne
- cinnamon
- ginger
Directions
Salt pickles down dry for ten days, soak in fresh water one day: pour off water, place in a porcelain kettle, cover with water and vinegar, and add a teaspoon pulverized alum: set over night on a stove which had fire in during the day; wash and put in a jar with cloves, allspice, pepper, horse-radish and
onions or garlic; boil fresh vinegar and pour over all; in two weeks they will be ready for use. These pickles are always fresh and crisp, and are made with much less trouble than in the old-fashioned way by keeping in brine.
One peck green tomatoes, four large onions, one tea-cup of salt, chopped fine. Let stand over night; add two quarts of vinegar, boil fifteen minutes, then drain off, add one and a half pounds sugar, three pints vinegar, half pound mustard seed, one tea-spoon cayenne pepper, two table-spoons ground mus- tard, cinnamon, cloves, ginger.
GREEN TOMATO SOY— CHILLIE SAUCE. — Mrs. Rin-
12 ripe tomatoes, 4 onions,
2 green peppers, 2 table-spoons salt,
1 table-spoon cloves, 2 grated nutmegs,
2 table-spoons cinnamon, ^ cup sugar, 1 cup vinegar.
Chop tomatoes and onions, put on to boil for two hours, then add sugar and vinegar, let boil for half an hour longer, then add chopped peppers and leave on the fire just a few moments longer. Put in jars.