Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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 tablespoonfuls of white mustard seed
- one pint of sugar
- a gallon of strong vinegar
- a cup of salt
Directions
Wash small cucumbers and drop them in a jar containing a gallon of strong vinegar, a cup of salt, two tablespoonfuls of white mustard seed, the same of grated or sliced horse- radish, and the same of pickle spices mixed, and a few pods of red pepper; stir well. Keep the jar covered closely. Onions, not too large, may be pickled this way. May be used in a week or ten days.
Select green cantaloupes about the size of a large orange, cut a slit in the side, and with a teaspoon take out the seed. Make a brine that will float an egg, put the melons in this, cover, and put on a weight that Avill keej) them under the brine, in four or five days, or you can wait longer, take them out of the brine and soak them twenty-four hours in fresh water. Take some young beans, very small cucumbers, small silver onions peeled, a few very small red peppers, and some chopped cabbage; also, ground s])ices — mace, allspice, cin- namon and cloves — white mustard seed and celery seed. Use these in the proportions you desire; pour boiling, salted vine- gar over them, as soon as cold squeeze them out of the vine- gar and till the mangoes tightly, sew up and put in a stone jar; heat to scalding, enough vinegar to cover them, in which put to every gallon, one pint of sugar and half a cuj) of the mixed spices for pickles that you can buy in any groceiy store. Pour this boiling hot over the mangoes, })our off and heat and pour over again two days in succession, then put a weight on them so they will be under the vinegar, cover the jar, tie a paper over that, and they will keep for years. " Green tomatoes, large cucumbers and large peaches can be used as mangoes and stuffed like the foregoing recipe.
Exchange Cook Book. 93