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 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery Seed | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| White 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 pint salt
- one-half pound sugar
- one ounce white mustard seed
- one ounce celery seed
- 1 large head firm cabbage
- 1/2 dozen white onions
- 2 dozen cucumbers
- 4 green peppers
- 2 dozen green tomatoes
- one dozen cloves
Directions
1 large head firm cabbage. 1/2 dozen white onions.
2 dozen cucumbers. 4 green peppers. 2 dozen green tomatoes.
Chop all ingredients fine, cover with one-half pint salt, . stand all night, put in a bag to drain. Cover with weak vinegar, let stand twenty-four hours. Next morning drain off vinegar and to every gallon pickle' put one-half pound sugar, one dozen cloves, one ounce white mustard seed, one ounce celery seed. Put all in preserving kettle with strong vinegar and let boil one-half hour.