Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- four quarts green tomatoes
- one quart small onions
- six teaspoons of ground mustard
- one tablespoonful of tunic powder to color
- two cups white sugar
- one cup flour
- two quarts of best vinegar
- one pint of water
- one small cabbage
- one cauliflower
- six green peppers
Directions
Four quarts green tomatoes, one quart small onions, one small cabbage, one cauliflower, six green peppers. Cut all in small pieces and let stand twenty-four hours in light brine. Then drain in a colander very dry.
Paste for Pickles.
Six teaspoons of ground mustard, one tablespoonful of Tunic powder to color, two cups white sugar, one cup flour, water enough to mix into a paste. Bring to a boiling heat two quarts of best vinegar, one pint of water. Cook the paste as thick as custard, add to pickle and seal in fruit jars. — Mrs. T. A. Barney, New Haven, Conn.
'284 THE ARIZONA COOK BOOK