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 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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
- 2 pints of vinegar
- 1 head of cabbage
- 4 cups of granulated sugar
- a cup of salt over
- 3 dozen sweet peppers
- 6 large onions
- 5 cents of celery seed
- 1 red pepper pod
- 5 cents of mustard seed
Directions
3 dozen sweet peppers ; 6 large onions; 5 cents of celery seed ; 1^2 pints of vinegar;
1 head of cabbage; 1 red pepper pod ; 5 cents of mustard seed; \}4 cups of granulated sugar.
Chop the peppers, onions, and cabbage fine; sprinkle a cup of salt over all and let stand over night. Squeeze out of brine, add the sugar and spices. Bring vinegar to boiling point and pour over all. Seal.