Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- two quarts of green tomatoes
- two quarts of white onions
- two tablespoonfuls of salad oil
- one dozen green peppers
- one dozen green cucumbers
- one large head of cabbage chopped fine
- mustard
Directions
MRS. GEO. B. SMYTHE.
Two quarts of green tomatoes, two quarts of white onions, one dozen green peppers, one dozen green cucumbers, one large head of cabbage chopped fine. Season with mustard and celery seed to suit the taste. Cover with the best cider vinegar. Boil slowly two hours, stirring continually. As soon as taken from the stove, add two tablespoonfuls of salad oil. Cover tight, and keep in a close place.