Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 1 quart of vinegar
- 3 tablespoon fn is of clote
- 2 quarts of small onions
- 1 pint of smkll ooiodi
- 6 urge onioos
- 1 enpfnl of snlt
- 2 qnarte of mater
- 2 lbs
- 2 qaarts of finegar
- 1 teupoonfol of cajenne
- 15 minotes
- 2 qnarta of peppers
- 4 qnarta of water
- 2 tablespoonfnls each of whole cloves
- 2 otaliflowm cnt op
- 2 qaarta of vinegar
- 1 aisii « tomato eetohnp
- 12 ripe tomatoea
- 2 large oniona
- 1 green peppera chopped fine
- 2 tablespoonfals of salt
- 1 nutmeg grated
- 4 oapfols of vinegar
- 8 honra
- 6 ibb
- 3 lbs
- 5 doz
- 2 ctoveh
- vinegar
- cloves
- allspice
Directions
Sweet Tomato Piokle.
1 p«ck of green tomatoes and 6 Urge onioos, sliced. Sprinkle with 1 enpfnl of snlt, and let them stand orer night. In tlic tnorniDg dmn. Add to the tomatoei 2 qnarte of Mater and 1 quart of vinegar. Boil 16 minutes ; then drain again, and throw this vinegar and water away. Add to the pickle 2 lbs. of sngar, 2 qaarts of finegar, 3 tablespoon fn Is of cloTe, 2 of allspice, 2 of ginger, 2 of mnstard, 2 oF cinnamon, and 1 teupoonfol of cajenne, and boil 15 minotes.
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Plokled Ououmbers.
600 small cacambers, 2 qnarta of peppers, 2 quarts of small onions. Make cnongh brine to cover the pickles, allowing I pint of salt to 4 qnarta of water, and pour it, boiling, over the pickles. Let them sUnd until next morning ; then ponr off the brine, throw it awaj, and make a new one, and scold again. The third morning scald this same brine and pour it over again. The fourth maraing rinse the pickles well in cold water, and corer them with boiling vinegar. Add a little piece of alum and 2 tablespoonfnls each of whole cloves and allspice, tied in a bit of mnslin if yon like spice.
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Plokled Oaullflowenu
2 otaliflowm cnt op ; 1 pint of smkll ooioDi, 8 m«d[ain-iued rel peppora. DiasoWe \ pint of ult in w«ter enough to cover the Tegetehles ■nd let theie ituid oTor night. In the morning drain them. Heat 2 qaarta of vinegar with i tablespoonfnls of mastard, nntil it bdls. Add the Tegetablea, and boil for abont lb minntes, or nntil a fork can be thmat throng^ the canliflower.
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Tomato Eetohnp.
12 ripe tomatoea, peeled; 2 large oniona, 1 green peppera chopped fine; 2 tablespoonfals of salt, 2 of brown angar, 2 of ginger, 1 of cinnamon, 1 of mnitard, 1 nutmeg grated ; 4 oapfols of vinegar. Bcnl all together till thoronghl; cooked (about 8 honra), itirring freqnentl; ; bottle while hot.
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Peaohea, Pears and Sweet Apples. For 6 IbB. of frnit nse 3 lbs. ot sagar, aboat 5 doz. cloves and I pint of vinegar. Into each apple, pear or peach, stick .2 ctoveH. Have the aymp hot, and cook nntil tender.
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