Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
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 heads of cabbage
- one dozen onions
- one dozen green peppers
- four dozen cu- cumbers
- vinegar
- mustard
Directions
One dozen onions, one dozen green peppers, four dozen cu- cumbers, two heads of cabbage. Chop the whole fine and let stand one hour ; then put in a bag and hang all night to drain. Next morning, cover with cold vinegar and let stand for twenty- four hours ; then drain again all night. Then scald enough strong cider vinegar, with all kinds of spices tied in a muslin bag and sweetened to taste ; pour over the pickle, and put some- thing over the jar to keep the steam in. When you drain the pickle for the last time, before adding the hot vinegar, put in black and white mustard seed, and celery seed also, according to your judgment. — Mrs. Blanton.