Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
692
Calories
21g
Protein
3g
Fat
148g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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 vinegar
- two tablespoons of salt
- one cup sugar
- one tablespoon flour
- one tablespoon mustard
- one dozen ears of corn
- one small head of cabbage
- four medium onions
- three red peppers
- vinegar
- salt
- mustard
Directions
1
One dozen ears of corn, cut from cob, one small head of cabbage, four medium onions, three red peppers. Put this all through food chopper; add one quart vinegar, two tablespoons of salt, one cup sugar, one tablespoon flour, one tablespoon mustard and one teaspoon of tumeric. Boil all one-half hour and seal in glass jars.
By United Methodist Church (Grayville, Ill.) ·
Recipe sourced from
internet_archive