Estimated Nutrition (whole recipe, rough)
Counts 16 of 19 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Mango | 1 cup diced (165g) | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery Seed | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
| Mace | 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 large cucumbers cut in small pieces
- one quart small cucumbers whole
- one quart large onions cut up
- one quart small onions whole
- two cups sugar
- one-half gallon best vin- egar
- one-fourth pound white mustard seed
- one-half ounce celery seed
- two-thirds cup of flour
- one-fourth pound mustard
- half ounce turmeric
- three pints vinegar
- one quart brown sugar well mixed
- two tablespoons each of white mustard
- one quart vinegar
- one pint water
- one cup vinegar
- one teaspoon cinnamon
- six strong green peppers put into separate dishes
- two large
- two dozen mango peppers
- ten medium sized onions
- one peck green tomatoes
- eight onions
- four green peppers
- one red pepper
- salt
- pepper
- vinegar
- cinnamon
- mace
Directions
One quart large cucumbers cut in small pieces, one quart small cucumbers whole, one quart large onions cut up, one quart small onions whole,, large head of cauliflower cut fine, six strong green peppers put into separate dishes, covered with weak brine, let stand over night, drain. Two cups sugar, one-half gallon best vin- egar, one-fourth pound white mustard seed, one-half ounce celery seed. Let come to a boil. Make a paste of two-thirds cup of flour, one-fourth pound mustard, one- half ounce turmeric. Put this in slowly, stir quickly and let boil. Mrs. Wm. H. Brown.
PICCALILLI.
Two large or three small heads of cabbage, two dozen mango peppers (red or green), ten medium sized onions. Run all through chopper and chop fine. Put in sack and let drain all night. Three pints vinegar, one quart brown sugar well mixed with vegetables, after putting in two tablespoons each of white mustard and celery seed. Heat thoroughly and pack in jars. Mes. A. W. Zimmerma.v.
PICCALILLL
One peck green tomatoes, eight onions. Chop fine, sprinkle with salt and let stand over night, then drain. Add four green peppers, one red pepper, chopped fine. Take one quart vinegar, one pint water and let come to a boil. Then put pickles in boiling vinegar and let come to a boil ; then drain through muslin bag over night. Next morning take fresh vinegar, enough to cover, add- ing one cup vinegar, one teaspoon cinnamon and one tea- spoon mace. Put in stone jar. ^Irs. Tweedale.