Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 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 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Flower | not in our table | 0 |
| Cider | 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
- two quarts green tomatoes
- two quarts green cucumbers
- two quarts small onions
- two heads cabbage
- two heads cauli- flower
- one stalk celery
- one teaspoonful of powdered alum
- one-fourth pound ground mustard
- one-half ounce turmeric
- two cups sugar
- one cup flour
- one gallon cider vinegar add two cups sugar
- one cup salt
- three-fourths cup dry mustard
- one gallon of vinegar will cover four gallons of pickles
- one-half dozen green
- four gallons of pickles
- vinegar
- salt
- mustard
Directions
Two quarts green tomatoes, two quarts green cucumbers, two quarts small onions, two heads cabbage, two heads cauli- flower, one stalk celery, one-half dozen green or bell peppers. Slice each, and boil all together in water and vinegar enough to cover, putting in one teaspoonful of powdered alum. When cooked done, put them on the back of the stove to cool. Then mix together, one-fourth pound ground mustard, one-half ounce turmeric, two cups sugar, one cup flour. Smooth all gradually into a paste, using a little of the cooling vinegar: stir all together; heat to a boiling point. Pack in glass jars. Or, this will keep well in an earthen jar, having a tight cover. — Mrs. J. Selrnan, Williams, Ariz.
WILLIAMS PUBLIC LIBRARY ASSOCIATION 285
MUSTARD PICKIiES.
Take medium sized cucumbers, wash thoroughly, wiping dry. To one gallon cider vinegar add two cups sugar ,one cup salt, three-fourths cup dry mustard. Put pickles into a crock and pour the mixture over cucumbers, cold. Cover the crock, putting weight on top. One gallon of vinegar will cover four gallons of pickles. — Mrs. Langton, Monroe, Mich.