Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Water | 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 cucumbers
- one quart green
- one quart small white onions
- one quart green tomatoes
- two quarts of vine- gar
- three pounds of sugar to two quarts of vine- gar over contents in bottles
- one large head caulitiuvver
- one quart water on to boil in the morning
- two quarts of vine- gar over contents in bottles
- black pepper
Directions
One quart cucumbers, one quart green or wax beans, one quart small white onions, one quart green tomatoes.
200 BETHANY UNION COOK BOOK
Cut in small pieces one large head caulitiuvver or two small ones, i^et each vegetable stand over night in individual pans of salt water. Put two quarts of vine- gar and one quart water on to boil in the morning, take the vegetables out of salt water and cook in vinegar and water one at a time until they can be pricked with silver fork. Put in a stone jar, then pour the vinegar that was used to boil them in over the contents. Let stand two days. Drain and put in bottles, adding celery seed, whole black pepper and whole little red peppers to taste. If desired, celery may be added to vegetables at this time. Pour fresh boiling white vinegar, sweet- ened with three pounds of sugar to two quarts of vine- gar over contents in bottles. Mrs. Tweedale.