Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cloves | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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
- two gallons of cabbage
- one gallon of chopped green tomatoes
- one gallon best vinegar
- one pound brown sugar
- one tablespoonful of black pepper
- one ounce celery seed
- one tablespoonful ground allspice
- one teaspoonful ground cloves
- one-quarter pound white mustard
- one gill of salt
- twelve onions
Directions
Two gallons of cabbage, sliced fine ; one gallon of chopped green tomatoes ; twelve onions, also chopped ; one gallon best vinegar ; one pound brown sugar ; one tablespoonful of black pepper ; half an ounce
682 PICKLES.
turmeric powder ; one ounce celery seed ; one tablespoonful ground allspice; one teaspoonful ground cloves; one-quarter pound white mustard; one gill of salt. Boil all together, stirring well, for two hours. Take from the fire, and add the spices ; then put in air-tight jars. Set in a cool, dry place, and this delicious pickle will keep all winter.