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 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery Seed | 1 stalk (40g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cider | not in our table | 0 |
| Mace | not in our table | 0 |
| Melon | 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 gallons of cider vinegar
- one pound of ginger
- one ounce of mace
- two ounces each of cloves
- half pound of allspice
- one pint
- two ounces of celery seed
- one ounce each of cloves
- two ounces each of ginger
- five tablespoonfuls of olive oil
- a small head of cabbage chopped fine
- a head of garlic
- one pound of sugar
- one side
- three dozen melons
Directions
For every two gallons of cider vinegar, allow one pound of ginger, bruised; one of grated horse-radish, of white mustard seed and a few pods of red pepper; one ounce of mace, one of nutmeg, pounded fine; two ounces each of cloves and celery seed; half pound of allspice and one pound of sugar. These several ingredients should be put in the vinegar several weeks before it is used.
MRS. W. W. JAMIESON.
Take nutmeg melons when about the size of a large coffee cup, or cucumbers just before they commence to turn yellow; soak in brine for a few days, then rinse off in clear water, and scald in weak vinegar, and let stand in it for a week; then cue open at one side, take out the seeds and fill wit^ the follow- ing: A small head of cabbage chopped fine, one pint or pound of white mustard seed; two ounces of celery seed; one ounce each of cloves, turmeric, and black pepper; two ounces each of ginger, ground, and cinnamon; five tablespoonfuls of olive oil, and half a head of garlic. After filling the man- goes, tie up, place in a stone jar, and pour over enough of cider vinegar to cover them. If the mangoes are liked a little sweet, a pound or more of sugar may be added to the vinegar. The above filling will be enough for about three dozen melons.