Photo: Tyrrell Fitness And Nutrition
Estimated Nutrition (whole recipe, rough)
745
Calories
19g
Protein
14g
Fat
136g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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 gallon small pickles
- one gallon cauliflower
- two quarts green beans
- one gallon best white vinegar
- two cups sugar
- one cup ground mus- tard
- two tablespoons flour
- two tablespoons butter
- two nuarts small onions
- three red peppers
Directions
1
One gallon small pickles, one gallon cauliflower, two nuarts small onions, two quarts green beans, one gallon best white vinegar, two cups sugar, one cup ground mus- tard, two tablespoons flour, two tablespoons butter, three red peppers. Mustard, flour, butter and vinegar must be cooked well and then poured over. Mrs. H. Max.
2
BETHANY UNION COOK BOOK 203
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive