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Suggest a better descriptionScald, peel, chop, and drain tomatoes. Add celery, onions, and peppers. Scald and cool vinegar. Add sugar, salt, mustard seed, and nutmeg. Combine with vegetables. Stir all together thoroughly 3 or 4 times at intervals of 1/2 hour. Let stand 6 weeks before using. Florence Taft Eaton, Concord, MA.
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Serving Size: 1 Serving (685g) | ||
Recipe Makes: 6 | ||
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Calories: 982 | ||
Calories from Fat: 36 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 94.3mg | 3 % | |
Potassium 1249.9mg | 33 % | |
Total Carbohydrate 238.3g | 70 % | |
Dietary Fiber 14g | 56 % | |
Sugars, other 224.3g | ||
Protein 8.9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 982
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