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 |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | 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
- four heads of cabbage
- two pounds of brown sugar
- five quarts of good cider vinegar
- one pint of salt
- one peck of green tomatoes
- one peck of ripe tomatoes
- one dozen green bell peppers
- one dozen red bell peppers
- vinegar
- mustard
Directions
One peck of green tomatoes, one peck of ripe tomatoes, four heads of cabbage, two pounds of brown sugar, one dozen green bell peppers, one dozen red bell peppers, five quarts of good cider vinegar, celery and mustard seed to taste. Chop every- thing up fine and mix well. Pack in jar and mix in one pint of salt, let stand twenty-four hours, then press out all moisture. Cover with the vinegar and let boil twenty minutes. Seal in glass jars. — Mrs. J. H. Copeland. Point Richmond, Calif.