Estimated Nutrition (whole recipe, rough)
Counts 17 of 19 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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 quart of little silver skinned onions
- one quart of tiny pickles
- one quart of medium sized cucumbers
- one quart of sliced green tomatoes
- one pint of salt
- one cup of flour
- six tablespoons powdered mustard
- one cup of sugar
- one cup of salt well stirred
- two quarts of water
- two quarts of vinegar
- one pound of sugar
- half pound of white mustard seed
- two tablespoons ground pepper
- two tablespoons of cinnamon
- one tablespoon of cloves
- two tablespoons ginger
- one tablespoon allspice
- half teaspoons cayenne pepper
- one cauliflower cut up small
- four peppers
- two green
- one table- spoon turmeric powder
- two quarts
- one peck of green tomatoes
- eight large onions chopped fine
Directions
One cauliflower cut up small, one quart of little silver skinned onions, leave whole ; one quart of tiny pickles, one quart of medium sized cucumbers, peeled and sliced about an inch thick ; one quart of sliced green tomatoes, four
THE GREATER OMAHA COOK BOOK
quarts of cold water, one pint of salt, four peppers, two green and two red. Let stand 24 hours. Heat the whole in brine and drain.
Dressing — one cup of flour, six tablespoons powdered mustard, one table- spoon turmeric powder, enough cold vinegar to make a paste, one cup of sugar, enough vinegar to make two quarts. Boil and stir until it thickens. Be care- ful that it does not scorch. Put peppers through meat chopper and add to the dressing. Then add pickles. Heat and can.
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PICCALILLI
One peck of green tomatoes, eight large onions chopped fine, with one cup of salt well stirred in. Let it stand over night ; in the morning drain off all the liquor. Take two quarts of water and one of vinegar, boil all together 20 minutes. Drain all through a sieve or colander. Put it back into the kettle ; pour over it two quarts of vinegar, one pound of sugar, half pound of white mustard seed, two tablespoons ground pepper, two tablespoons of cinnamon, one tablespoon of cloves, two tablespoons ginger, one tablespoon allspice, and one and a half teaspoons cayenne pepper. Boil all together 15 minutes or until tender. Stir often to prevent scorching. Seal in glass jars.
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