Estimated Nutrition (whole recipe, rough)
Counts 9 of 13 ingredients — the other 4 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 |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Water | not in our table | 0 |
| Mace | not in our table | 0 |
| Anise | not in our table | 0 |
| 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
- five pounds of sugar
- one quart of vinegar
- one half ounces of stick cinnamon
- one half ounces of cloves
- one ounce of white mustard
- eight pounds of apples
- two pounds of sugar
- half gallon of vinegar
- one half gallon of water
- one pint of white mustard riecd
- one half ounce of mace
- one half ounce of cinnamon
- one ounce celery seed
- two cloves of garlic
- one pint of cabbage
- three pounds of sugar
- one gallon good vinegar
- one dozen cloves
- one half tea-spoonful anise seed
- 40 sweet pickie recipes
Directions
Take five pounds of sugar, one quart of vinegar, one and one half ounces of stick cinnamon, one and one half ounces of cloves, one ounce of white mustard ; boil all together. Pare and quar- ter eight pounds of apples; put. in boiling water; let boil till tender. Then pour the boiling vinegar and spices over the ap- ples, — Mn. Amanda Clay.
SWEET MANGO PICKLE,
Let the mangoes remain in salt and water one week. Place grape leaves in the bottom of the kettle, and put in the man- goes with leaves between each layer. Take equal parts of vine- gar and water, with a tea-spoonful of alum, and let the mangoes ecald, but not boil, until green; then throw in cold water and let them stay till cold. Take two pounds of sugar, half gallon of vinegar, one half gallon of water, and scald them for three days, first peeling and extracting the seed ; do not peel cucum- bers.
The Stuffing for Mangoes. — Scald one pint of white mustard riecd, one half ounce of mace, one half ounce of cinnamon, one dozen cloves (the spices must be ground) ;^^ one half tea-spoonful anise seed, one ounce celery seed, two cloves of garlic, one pint of cabbage, chopped fine.
Vinegar for Mangoes. — Three pounds of sugar, one gallon good vinegar ; let it come nearly to a boil, and pour it on the mangoes
40 SWEET PICKIE RECIPES.
after they are stuffed, neatly tied up and packed in a jar. Put a plate in the jar to keep the mangoes under the vinegar.— Mrs. D. Goodloe, Lexington, Ky.