Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mace | 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
- eight heads of cabbage
- eight heads of celery
- two ounces turmeric
- one quart of vinegar
- a handful of whole black pepper
- eight blades of mace
- half paper of celery seed
Directions
Cut up six or eight heads of cabbage, six or eight heads of celery, put them in a jar ; pour boiling salt and water on them, and let them stand two days ; then drain in a colander; put in a pan ; take two ounces turmeric, some scraped horse-radish, six or eight blades of mace, broken cinnamon, white ginger broken, and a half paper of celery seed ; mix all these with the cabbage ; put on the fire one quart of vinegar, made very sweet with sugar ; a handful of whole black pepper ; let it come to a boil, and when cold pour on the pickle ; fill up with cold vin- egar. — Miss Clara Hawes.