Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 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
- three bunches of celery
- one-half cup ground mustard
- eight cups vinegar
- two quarts of green tomatoes
- one quart red tomatoes
- two bunches of celery
- three pints of vinegar
- two pounds dark brown sugar
- one teaspoon mustard
- one teaspoon pepper
- one peck of ripe tomatoes
- nine sweet peppers
- three large onions
- three red sweet peppers
- three green sweet peppers
- one small head of cabbage
- one-half coffee-cup of salt
- mustard
- vinegar
- salt
- pepper
Directions
One peck of ripe tomatoes. Peel, remove seeds, chop fine and let drip one-half hour. Add nine sweet peppers, chopped fine; three bunches of celery, cut in small cubes, one-half cup ground mustard, eight cups vinegar, sugar and salt to taste. Seal. — Ida M. Ellis.
Two quarts of green tomatoes, one quart red tomatoes, two bunches of celery, three large onions, three red sweet peppers, three green sweet peppers, one small head of cabbage; one-half coffee-cup of salt. Chop vegetables, cover with salt and let stand over night. Drain well in morning, add three pints of vinegar, two pounds dark brown sugar, one teaspoon mustard, one teaspoon pepper. Cook about one hour. — Mrs. Willard Kirk.
GRAYVILLE COOK BOOK 103