Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mango | 1 cup diced (165g) | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery Seed | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- one quart vinegar
- one tablespoon ground mustard
- one cup brown sugar
- one tablespoon mustard seed
- one-half tablespoon celery seed
- one dozen cucumbers
- one dozen small onions
- two red mango peppers
Directions
One dozen cucumbers, one dozen small onions, one quart vinegar, one tablespoon ground mustard, one cup brown sugar, one tablespoon mustard seed, one-half tablespoon celery seed, two red mango peppers, salt and stand over night. Mix sugar, mustard, vinegar and boil. Put in other ingredients and boil up.
Mrs. Joseph J. Miller.
BETHANY UNION COOK BOOK 199