Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery Seed | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bean | not in our table | 0 |
| 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 onions
- one quart small cucumbers
- one quart green onions
- one quart yellow string beans
- two heads cauliflower
- two tablespoons colman's mustard
- two cups sugar
- one tablespoon turmeric
- two ounces mustard seed
- one ounce celery seed
- one-half pint best olive oil
- two tablespoons of olive oil
- two red peppers
- one peck cucumbers
- four large onions
Directions
One quart onions, one quart small cucumbers, one quart green onions, one quart yellow string beans, two heads cauliflower, two red peppers. Soak cucumbers and tomatoes over night in hot brine, cook onions, beans and cauliflower ten minutes. Then pour dressing over. Two tablespoons Colman's mustard, two cups sugar, one tablespoon turmeric and one quart vinegar.
Mrs. M. p. Luthek.
OLIVE OIL PICKLES (WITH ONIONS).
One peck cucumbers, two ounces mustard seed, one ounce celery seed, four large onions, one-half pint best olive oil. Slice but do not peel cucumbers ; let stand in salt three hours, drain and rinse. Put cucumbers in jars in layers, sprinkle each layer with mixed seed, chopped onion and two tablespoons of olive oil. When jar is filled put over top what is left of seed, onions and olive oil and fill jar with cold vinegar. Cover jar with cloth and plate to keep pickles under vinegar. Keep in a cool place. They are ready for use in a few days.
Mrs. Garrity.
BETHANY UNION COOK BOOK 201