Photo: Tyrrell Fitness And Nutrition
Estimated Nutrition (whole recipe, rough)
528
Calories
17g
Protein
2g
Fat
109g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- six heads of celery
- eight tablespoons flour
- one-quarter pound mustard
- one ounce tumeric powder
- three heads of cauliflower
- three red peppers very fine
- one-half gal- lons vinegar
- mustard
- vinegar
Directions
1
Chop six heads of celery and three heads of cauliflower, (soak cauliflower in brine overnight) and three red peppers very fine. Mix eight tablespoons flour, one-quarter pound mustard, one ounce tumeric powder with one and one-half gal- lons vinegar, add chopped vegetables and boil one hour. Bot- tle like catsup. — Mrs. E. H. Ayer, Detroit, Mich.
Recipe sourced from
internet_archive