Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 1/2 pint of vinegar
- 1/2 gallon of water put on to boil together
- 2 tablespoonfuls each of mustard
- 1 tablespoonful of brown sugar
- 1 quart of vinegar
- 3 small white onions cut up fine
- salt
- mustard
- pepper
- vinegar
Directions
Cut the cabbage up in slices, sprinkle salt over it, for 3 days set it in the sun or warm place; 1/2 pint of vinegar and 1/2 gallon of water put on to boil together; pour this on the cabbage and let it soak for 1 day. When it feels crisp and the salt is out, take 2 tablespoonfuls each of mustard and celery seed, horseradish grated, 1 tablespoonful of brown sugar, pepper and salt to taste, 1 quart of vinegar, teaspoonful tamarack, 3 small white onions cut up fine. Mix all together and put in a pot and then pour the boiling vinegar, with sugar and tamarack, over the cabbage. Then fasten up in jars tightly, and in a few weeks this will be ready for use.