Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Green Plum | 1 medium (66g) | 30 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- two heads cauliflower
- three heads celery
- one quart each of small green plums
- one quart small onions parboiled in milk
- one ounce tumeric powder
- four pounds white sugar
- one white crisp cabbage
- one hundred small cucumbers about an inch
- three limes
- one bottle french mustard
- two nutmegs
- one gallon vinegar
- vinegar
- mustard
- allspice
- black pepper
Directions
Mrs. Edward Ely. One white crisp cabbage, two heads cauliflower, three heads celery, one quart each of small green plums, peaches, grapes, radish pods, nasturtium seeds, artichokes, tomatoes and string beans. The green part of a water- melon next to the rind ; one quart small onions parboiled in milk ; one hundred small cucumbers about an inch or so long, a few green peppers, and three limes or green lemons. Cut fine the cabbage, cauliflower, celery, pep- per, and limes, and green ginger ; mix well with the rest, then pour a strong hot brine over them, and let them stand three hours, then take out and let them drain over night. Mix one ounce tumeric powder, with a little cold vinegar, add one bottle French mustard, ground cinna- mon, allspice, two nutmegs, black pepper, four pounds white sugar and one gallon vinegar, pour boiling hot over the pickle ; if not sufficient liquid to moisten nicely, add more vinegar.