Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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
- three heads of cauliflower
- six quarts of good vinegar
- a pound of mustard
- one peck of onions
- half dozen sweet peppers
- two packages of curry powder
- salt
- mustard
- vinegar
Directions
Mrs. King. Take a peck of cucumbers, one peck of onions, half a peck of string beans, three heads of cauliflower, three
148 THE HOME COOK BOOK.
bunches of celery, a half dozen sweet peppers ; soak the whole in strong salt and water over night ; in the morning drain off the brine and scald them all in weak salt and water, but before scalding cut them into shape so that they will go easily into glass jars ; add three-quarters of a pound of mustard, two packages of curry powder, and six quarts of good vinegar ; put the mustard and curry pow- der into the vinegar, and let it come to a boil ; put the pickles into the cans, and pour the liquid over them while hot. Do not cover while scalding.