Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 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
- one pint of coarse salt
- one cup of mixed spices
- an ounce of horseradish root
- a piece of alum the size of a pea
- six quarts of boiling water
- one hundred
- one large onion full of cloves
Directions
Make a brine of one pint of coarse salt and six quarts of boiling water, boil and skim clear, wash
COMPOTES, PRESERVING, ETC. 351
one hundred and fifty small cucumbers, put in the brine and let remain forty-eight hours, covered, then drain. Soak in cold water for two hours, drain and put them in a crock. Stick one large onion full of cloves, an ounce of horseradish root and several lit- tle red peppers, and put with the cucumbers and a piece of alum the size of a pea. Fill a muslin bag with one cup of mixed spices, celery seed, white mus- tard seed, whole cloves, allspice, peppercorns, stick cinnamon, boil this in vinegar enough to cover the cucumbers for ten minutes. Put the bag in the crock with the vinegar, pour off the vinegar the third day, reheat it and return to the pickles. Do not use for three weeks.