Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery Seed | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Mace | not in our table | 0 |
| Seed | 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 ounce of celery seed
- one ounce of allspice
- half ounce of mace
- half ounce of cloves
- one ounce of turmeric
- one ounce of pepper
- two ounces of cin- namon
- two ounces of ginger
- a piece of alum about the size of a walnut
- a pint of white mustard seed
- one hundred large green cucumbers
- one side
- one large head of cabbage
- 49 one ounce of turmeric
- three onions
- three red peppers
- 1 gar is best
Directions
MRS. T. I. WORSTER.
Take one hundred large green cucumbers, in which the seeds are beginning to harden; soak them in weak salt and water five or six days, with a light weight over them, to keep them under the water. Take them out, and put them in a preserving kettle with weak vinegar, in which put a piece of alum about the size of a walnut. Scald them, and set aside in the vinegar for four or five days. At the end of that time, take them out and wipe them dry, and cut a long slice, about an inch wide, out of one side, and take out the seeds. The filling consists of one large head of cabbage, cut very fine; a pint of white mustard seed, one ounce of celery seed, one ounce of allspice, a half ounce of mace, a half ounce of cloves,
one ounce of turmeric, one ounce of pepper, two ounces of cin- namon, two ounces of ginger, two or three onions, according to size, chopped fine. After filling, and sewing or tying them
i up, place them in a jar, and pour strong vinegar, boiling hot, over them, in which you can put spices, or horse-radish, and
j two or three red peppers. Tie them down when cold, with heavy paper, and place in a cool cellar. In all pickles, very much depends on the quality of the vinegar (white wine vine-
1 gar is best), and the perfect cleanliness of the jar.