Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| 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
- ten pounds ripe tomatoes
- one pint best brown vine- gar
- two ounces of salt
- one-half ounce of cloves
- one ounce of allspice
- one-half pound whtte sugar
- one ounce garlic
- one-half ounce of black pepper
- one-half ounce of cayenne pepper
Directions
Ten pounds ripe tomatoes, one pint best brown vine- gar, two ounces of salt, one-half ounce of cloves, one ounce of allspice, one-half pound whtte sugar, one ounce garlic, one-half ounce of black pepper, one-half ounce of cayenne pepper. Wipe the tomatoes clean, and boil or bake till soft; then strain and rub through a sieve that will retain the seeds and skins. Boil the juice for an hour, then add the above ingredients (all the spices must be ground). Boil all together for a sufficient time, which may be known by the absence of any watery particle, and by the whole becoming a smooth mass; five hours will generally suffice. Bottle without straining into per- fectly dry bottles, and cork securely when cold. The garlic must be peeled. The proportions of spice may be varied according to taste.
102 THE BREADMAKER S COOKING LESSONS.