Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Clove | 1 tsp ground (2g) | 7 |
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 pounds of sugar
- one half ounce of cloves
- four large heads of cabbage
- one peck green tomatoes
- two dozen large cucumbers
- one dozen onions
- one dozen green pep- pers
Directions
Four large heads of cabbage, one peck green tomatoes, two dozen large cucumbers, one dozen onions, one dozen green pep- pers ; chop each separately, very fine ; mix all together ; then put a layer of the mixture and a sprinkle of salt ; let it set all night; in the morning squeeze it perfectly dry ^ith the hands, and cover with cold vinegar ; let it set twenty-four hours, and squeeze as before ; put it in the jar. Then take fresh vinegar, enough to cover it, put in a kettle with two pounds of sugar, about one half ounce of cloves, cinnamon, allspice and mace ; grind the allspice, tie up in a thin cloth ; let this boil a few min- utes, then pour over the pickles. Excellent. — Mrs. W. W. Gill.