Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 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 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 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
- 2 heads cabbage
- 4 ounces mustard seed
- 1 tablespoon salt
- 1 cup sugar
- 1 pound brown sugar
- 1 teaspoon cayenne pepper
- 1 tablespoon each of whole cloves
- 4 cups sugar
- 1 dozen 'good sized sweet peppers
- 1 peck green tomatoes
- 8 large onions
- 1 teacup salt
- 4 tablesj
- 4 peppers
- 6 onions
- mustard
- salt
- vinegar
Directions
2 heads cabbage, 1 dozen 'good sized sweet peppers, all colors, 4 ounces mustard seed, 1 tablespoon salt, 1 cup sugar; chop cabbage and peppers together; add other ingredients and let stand four hours; drain; cover with vinegar; place in cans and seal. Can be used to fill mangoes. IVfi-s. J. T. I'.rennen.
1 peck green tomatoes. 8 large onions ; chop all fine and mix with them 1 teacup salt and let stand over night. In the morning drain in colander and put into kettle containing 1 qt. water and 1 qt. vinegar; let boil twenty minutes; then skim out; now place chow- der in kettle with 1 pound brown sugar. 1 teaspoon cayenne pepper, 1 tablespoon each of whole cloves and allspice, and 1 of ground cin- namon and 4 tablesj)oons mustai'd seed ; co^-er with good vinegar and let boil up once. Rose E. Hammond.
I/O, pk. green tomatoes, same of cabbage, 4 peppers, 6 onions, IM.* ounces white mustard seeds, l^ ounce celery seed, 4 cups sugar; chop the tomatoes, cabbage, peppers and onions fine ; cover with salt and let stand over night; then drain; add the sugar and seeds; cover with vinegar and cook i/o hour and can while hot.
Mrs. Richards.
PICKLES. • 241