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 |
|---|---|---|
| Cabbage | 1 cup shredded (89g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| 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
- one pound dried cabbage
- half pound
- one ounce
- a small piece of alum
- three successive days
- 30 sonb pickle eecipes
- salt
- mustard
- cloves
- cinnamon
- mace
- pepper
Directions
Seed and lay them in salt and water ten days ; then soak in clear water twenty-four hours ; pack them in a jar and scald them with vinegar and water, with a small piece of alum, for three successive days ; then make a stuffing of one pound dried cabbage, horse-radish, ginger, mustard, half pound each; mace, cloves, cinnamon, one ounce each ; sew each pepper, and pack in a jar ; boil strong vinegar and pour over them ; cover tightly, to keep the steam in. The cabbage must be dried and chopped fine, and horse-radish scraped and dried; all ingre- dients, except cabbage, to be pounded fine; then mix the whole with salad oil or fresh butter. — Mrs. Cooke, Va.
PEPPER MANGOES. Put the peppers in strong brine for two weeks ; then put in fresh water until free from salt ; take a piece out and fill with grateJ horse-radish, white mustard seed, a little grated onion, and a few cloves of garlic, ground cinnamon, mace, black and green pepper, to taste. — Mrs. Euoker.
30 SOnB PICKLE EECIPES.