Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Celery Seed | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Seed | 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
- one-half pound white mustard seed
- one ounce celery seed
- one-half gallons of vinegar
- one pound english mustard
- one-half peck green tomatoes
- two large heads of cabbage
- twelve green peppers
- five pounds of brown sugar together
- three mornings
- one-half pint of olive oil
Directions
One-half peck green tomatoes, two large heads of cabbage, fifteen large onions, twelve green peppers, one-half pound white mustard seed, one ounce celery seed. Cut onions, tomatoes, cabbage and peppers, and salt down over night. In morning drain and put them to soak in thin vinegar. Let remain a day or two, then drain and mix in the
100 GRAYVILLE COOK BOOK
spices. Boil one and one-half gallons of vinegar and five pounds of brown sugar together and pour over ingredients hot. Do this three mornings; the third morning mix in one pound English mustard and one-half pint of olive oil. Put away in jars. — Mrs. Amaryn Gilbert, St. Louis.