Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- half ounces of unground cloves
- one ounce of yellow mustard seed
- one ounce of allspice
- one peck of green tomatoes sliced
- one dozen onions sliced
- one box of pickles
Directions
MRS. J. B. STEWART.
Take one peck of green tomatoes sliced, and one dozen onions sliced; sprinkle them with salt and let them stand ufitil the next day; then drain them and use the following spices: One box of
PICKLES. 339
mustard, one and a half ounces of unground cloves, one ounce of yellow mustard seed, and one ounce of allspice. Wet the mus; tard before adding it. Put into a kettle a layer of spices and one of tomatoes and onions alternately, and cover with vinegar. Boil the whole for a few minutes.
PICKLED CABBx\GE.
MRS. E. P. CHASE.
Slice white and red cabbage very fine, put into a jar alternately, sprinkle salt on each layer; also whole black pepper, black mus- tard seed, and cinnamon broken fine; then cover with cold vine- gar. It will be ready for use in twenty-four hours,