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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery Seed | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Seed | 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 ounce of celery seed
- a pound of white mustard seed
- a pound of brown sugar
- six dozen cucumbers
- one dozen bull-nose peppers
- one dozen silver-skin onions
Directions
Slice six dozen cucumbers, half a peck of green tomatoes, one dozen bull-nose peppers, and one dozen silver-skin onions; salt them separately, and let them stand over night ; next morn- ing press them perfectly dry and mix together, having chopped the onions and peppers fine. Put half a tea-cup of black pepper, half a tea-<5up of allspice, half a pound of white mustard seed, one ounce of celery seed, some horse-radish, a few cloves ; cover well with vinegar, and let it come to a boil. To every gallon of the mixture put half a pound of brown sugar, — Mrs. John B. Payne.