Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 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 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 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
- one gallon green tomatoes
- one half pound sugar
- one large head of cabbage
- two dozen cucumbers
- one dozen green peppers
- one half dozen onions
- 34 sotje pickle eecipes
- vinegar
- mace
- cloves
- mustard
Directions
One large head of cabbage, two dozen cucumbers, one dozen green peppers, one gallon green tomatoes, one half dozen onions ; chop the onions and pour hot water over them, letting them stand ten minutes ; chop the other ingredients fine and epriukle saJt over them, adding the onions. Let them stand all
34 SOTJE PICKLE EECIPES.
night, and put them to drain two hours ; then pour on weakened cold vinegar ; let stand twenty -four hours ; pour off that vinegar, and to every gallon of the mixture add one half pound sugar ; put good vinegar on ; season with mace and cloves ; mustard and turmeric to color ; put the vinegar on the fire ; let come to a boil and pour over it. — Mrs. D. M. Dodge.