Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Celery Seed | 1 stalk (40g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bean | 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
- four pints vine- gar
- three pounds brown sugar
- one cup flour
- one cup mustard
- two tablespoons tur- meric
- two tablespoons celery seed
- one peck butter beans
- mustard
- vinegar
Directions
One peck butter beans, cut small and boil in salt water one-half hour. Drain, make a sauce of four pints vine- gar, three pounds brown sugar, let come to boil and add one cup flour, one cup mustard, two tablespoons tur- meric, two tablespoons celery seed. Mix all in cold water and add to boiling vinegar and sugar.
Mrs. Wm. H. Brown.