Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
572
Calories
15g
Protein
2g
Fat
122g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 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
- two heads celery
- one quart vinegar
- two cups sugar
- one-half cup flour
- two ounces mus- tard
- one-half teaspoon turmeric powder
- one-half cup salt
- two large green peppers
- four large onions
Directions
1
Twenty ears corn, two large green peppers, four large onions, two heads celery. Boil corn ten minutes; run other things through food chopper. Boil in one quart vinegar.
2
Two cups sugar, one-half cup flour, two ounces mus- tard, one-half teaspoon turmeric powder, one-half cup salt, one quart vinegar. Boil till it thickens. Mix. with other ingredients and boil for half an hour.
3
Mrs. Rob. Warfield.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive