Estimated Nutrition (whole recipe, rough)
Counts 14 of 18 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 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 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
| Plant | 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
- 2 tablespoonfuls of cin- namon
- 2 tablespoonfuls of ginger
- one quart green tomatoes
- two quarts cabbage
- 3 tablespoonful allspice
- 1 quart vine- gar
- one cup mustard
- 1 cup sugar
- 1 cup salt
- 1 gallon cider vine- gar
- 1 teaspoonful mixed spices
- 1 tablespoonful mustard seed
- 1 teaspoonful sugar
- 1 cup of salt to 16 cups of water
- 16 cups of water
- 1 gallon of brine will keep them firm
- 1 tablespoonful sugar
- a quart of brown sugar
- 5 onions
- 2 green peppers
- 1 red pepper
- 1 heaping cup sugar
- 2 even tablespoonfuls of salt
- three changes of water
- three bay leaves to the quart
- two lay- ers of cucumbers
- one layer of dill plant till crock is half full
- half full
- 1 scant teaspoonful of pow- dered alum to 1 gallon of brine will keep them firm
- 2 table- spoonfuls salt
- vinegar
- salt
Directions
of vinegar, a quart of brown sugar, V2 pound ground mustard, a tablespoon- ful of cloves, 2 tablespoonfuls of cin- namon, 2 tablespoonfuls of ginger. Put the drained tomatoes and onions in jars, pour over them the boiling liquid and seal the jar at once. — Mrs. E. Bergstrom, 1399 Burrage street.
Bordeau Sauce.
One quart green tomatoes, sliced thin, and let stand in cold water over night. Two quarts cabbage, sliced thin; 5 onions, 2 green peppers, 1 red pepper, put together and chopped; 2-3 tablespoonful allspice, V2 tablespoon- ful tumeric, V2 tablespoonful white mustard seed, % tablespoonful celery seed, 1 heaping cup sugar, 2 even tablespoonfuls of salt, 1 quart vine- gar; boil all together 45 minutes and can hot. — Mrs. Williams.
Sour Pickles.
Prepare brine strong enough to float an egg. Select small cucumbers of equal size and soak in brine 72 hours. Remove and soak 24 hours in three changes of water, and place in a crock or jars. Scald good vinegar and cover. In ten days drain off the vinegar and re-scald. Pack in jars and fill with hot vinegar. Boil 15 minutes in boiler to seal with self- sealing li,ds. — Mrs. E. Bergstrom, 1399 Burrage street.
Perfection Pickles.
It's pure delight to can cucumbers after the following. These will keep in an open jar as long as there is a plate over them weighted to keep them under the brine.
Wash and wipe cucumbers, pack in jars or cans, cut the large ones into quarters (they keep equally as well), and cover with the following mixture: One cup mustard, 1 cup sugar, 1 cup salt. Put with .1 gallon cider vine- gar. Mix thoroughly and pour over pickles cold. They are ready for use in eight days.
To flavor the above use three bay leaves to the quart for some cans or crocks, or use 1 teaspoonful mixed spices or a bit of dill for other cans. — Mrs. Williams.
(These are uncooked and may be put into crock unsealed. The easiest and best way I ever found to make sour cucumber pickles. — Aunt Pru- dence.)
Cucumbers.
Cucumbers that are too large or
ripe for ordinary pickles are fine peeled, the seeds cut out, cut in fourths lengthwise, then crosswise. Stand in weak brine over night, drain, put in to each quart 1 tablespoonful mustard seed, 1 teaspoonful sugar; cover with cold vinegar. — Mrs. W. R. Crow, 1153 Forty-ninth avenue S. E.
Dill Pickles.
Guaranteed against failure.
Wash medium sized pickles and place in stone crocks. Put two lay- ers of cucumbers, then one layer of dill plant till crock is half full. Then put in a layer of grape leaves. Any more leaves makes them too sour. Then alternate cucumbers and dill until jar is almost full. Now put on a small plate and a clean rock to hold pickles down. Make a brine in pro- portion of 1 cup of salt to 16 cups of water. Pour over cucumbers until jar is full; 1 scant teaspoonful of pow- dered alum to 1 gallon of brine will keep them firm and crisp. These pickles are not too salty, the main fault of dill pickles. They must be kept well under the brine or they will get soft. The scum that rises should be taken off about once a week.— Mrs. Claud C. Miller, 1137 East Twen- ty-sixth street North.
Dill Pickles.
Jennie C. Hoelzer, 199 Monroe street, sends these:
Take medium sized cucumbers, wash in cold water, then fill quart jars. Put in each jar % cup vinegar, 1 tablespoonful sugar, 2 table- spoonfuls salt, pinch of pickling spices and spray of dill. Fill rest of space in jars with cold water and seal. These pickles are very good and will keep indefinitely.
Good Dill Pickles.
Take large green cucumbers with a little of the stem left on, wash and put in a stone crock, the bottom of which has been covered with grape leaves and several pieces of dill. On this put a layer of cucumbers and then more grape leaves and dill, and so on until the top of the crock has been reached. Put lots of grape leaves on top. Cover with strong salt water and put a large dinner plate, weighted down with a clean rock, on top in order to keep the pickles immersed in the solution. Keep in a warm place two weeks and then put in a cool place for the winter. — Mrs. Nat Smythe, 443 East Thirty-eighth street.
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