Estimated Nutrition (whole recipe, rough)
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| 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 gallons of apple vinegar
- one half pounds of brown sugar
- one pound of white mustard seed
- one half pound of pepper
- two ounces of cloves
- two ounces of celery seed
- two ounces of allspice
- one pound of scraped horse-radish
- two ounces celery seed
- two ounces white mustard seed
- one ounce ground black pepper
- one ounce salt
- one pound
- a gallon of fresh vinegar
- one box of kentucky mustard
- two nutmegs
- one half dozen sliced lemons
- two dozen sliced onions
- two dozen large cucumbers
- two large heads of cabbage
- four green peppers
- one tea-cupful of sugar
- two onion sets
- 38 soue pickle eecipes
- half inch wide
- three quarters of an hour
- salt
- vinegar
Directions
Two and one half gallons of apple vinegar, two and one half pounds of brown sugar, one pound of white mustard seed, one box of Kentucky mustard, one half pound of pepper, two ounces of cloves, two ounces of celery seed, two ounces of allspice, two nutmegs. Boil all together ; then add one pound of scraped horse-radish, one half dozen sliced lemons, two dozen sliced onions, sprinkle with salt, and let drain one day ; keep the pickles in vinegar two weeks, then drain one day. Boil vine- gar and spices all together, and pour over pickle. — Mrs. Charlton Alexander.
CUCUMBER MANGOES. Take two dozen large cucumbers ; cut a block an inch square out of the side of each cucumber ; scrape out the seeds and all the pulp, if possible, with thumb and finger ; lay them in weak salt and water for five hours. Make a dressing of two large heads of cabbage, chopped fine, and four green peppers, also chopped fine, two ounces celery seed, two ounces white mustard seed, one ounce ground black pepper, one ounce salt, and one tea-cupful of sugar. In stufiing the cucumbers, squeeze the water from dressing. Put two onion sets and two small beans into each cucumber. Put back the block and tie with
38 SOUE PICKLE EECIPES.
a strip of cotton a half inch wide. Put a layer of vine leaves, a layer of cucumbers, and a tea-spoonful of powdered alum alternately into a kettle, until it is full. Cover with vine- gar and scald three quarters of an hour. Then lift them out of this vinegar into jars, adding whole spices to the taste.
Take a gallon of fresh vinegar and one pound and a half of brown sugar ; boil for fifteen minutes and pour over the pickles. If not suiBcient to cover, pour in a little cold vine- gar, — J&s. A. Turney, Jr.