Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Cider | 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
- two quarts small cucumbers
- two quarts small onions
- two quarts green tomatoes
- four heads of cauliflower
- one gallon cider vinegar one ounce of tumeric
- twelve tablespoons of mustard
- six large green peppers
Directions
Two quarts small cucumbers, one to two quarts small onions, one to two quarts green tomatoes, four heads of cauliflower, six large green peppers, seeded. Let stand over night in salt and water. Set on stove in the morning in same water and let scald until tender, not too tender, about twenty minutes. Drain off water. One gallon cider vinegar one ounce of tumeric, twelve tablespoons of mustard. — Mrs. Chester Melrose.
GRAYVILLE COOK BOOK 101