Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- one quart of vinegar
- one cup of brown sugar
- one-half cup of flour
- three sliced green peppers
- one-half cup of ground mus- tard
Directions
Equal quantities of small cucumbers, button onions, cauliflower picked apart, sliced green toma- toes and two or three sliced green peppers. Soak in 12
352 ROCKY MOUNTAIN COOK BOOK.
the brine and drain, as given in Pickle Cucumbers. Prepare enough of the following mixture to cover: To one quart of vinegar, use one cup of brown sugar, one-half cup of flour and one-half cup of ground mus- tard. Boil the sugar and vinegar for five minutes, skim, mix the mustard and flour together, pour the hot vinegar slowly onto it, stirring until smooth. Pour hot over the pickles. They will be ready to use in three weeks.