Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- one pint large pickles
- one pint small pickles
- one pint small onions
- one pint large onions sliced
- one-half gallon vinegar
- two ounces ground mus- tard
- three cups granulated sugar
- two tablespoons tur- meric
- one cup flour
- one pint of vinegar to make paste of the flour
- three pints vinegar
- two heads
- two green pep- pers
- vinegar
Directions
One pint large pickles (sour), one pint small pickles (sweet), one pint small onions, one pint large onions sliced, two heads (medium) cauliflower, two green pep- pers, one-half gallon vinegar, two ounces ground mus- tard, three cups granulated sugar, two tablespoons tur- meric (drugstore), one cup flour. Mix onions, cauli- flower, peppers and pickles. Scald in salt water. Drain. Use one pint of vinegar to make paste of the flour, mus- tard and turmeric. Scald three pints vinegar, add sugar and paste, stirring briskly. Add vegetables, scald again and can. Mrs. H. E. Stroup.