Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 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 |
| Tomato | 1 medium (123g) | 22 |
| Radish | 1/2 cup (58g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Seed | not in our table | 0 |
| Horse | not in our table | 0 |
| Salad | 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 pint green tomatoes
- one head cabbage
- one tablespoon pepper seeds
- one quart onions
- one-fourth cup mustard seed
- one-fourth cup grated horse radish
- one teaspoon sugar
- one-half teaspoon prepared mustard
- one cup of sugar
- one-fourth peck green peppers
- one-half tea- spoon salad oil
- twelve peppers
Directions
One-fourth peck green peppers, one pint green tomatoes, one head cabbage, one tablespoon pepper seeds, one quart onions, one-half tea- spoon salad oil, one-fourth cup mustard seed, one-fourth cup grated horse radish, one teaspoon sugar, twelve peppers, one-half teaspoon prepared mustard. Chop peppers, tomatoes, cabbage and onions separately; put in crocks and salt down over night. Extract seeds from peppers and cover with brine over night; drain and rinse next morning. Drain brine from chopped ingredients and mix well, adding named articles; fill peppers and wrap with strings. Cover with boiling vinegar, to which one cup of sugar (brown) has been added. — Mrs. Amaryn Gilbert.