Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | 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 heads of cabbage
- 2 tablespoons of ground mustard
- 1 quart of vinegar
- 2 quarts of water
- 4 dozen ears of corn
- 6 white onions
- 12 large sweet peppers
- 6 red peppers
- 2 heaping tablespoons of celery seed
- vinegar
- pepper
Directions
4 dozen ears of corn, 2 heads of cabbage (small), 6 white onions, 12 large sweet peppers, 6 red peppers, 2 tablespoons of ground mustard, 2 heaping tablespoons of celery seed, % cup of salt, 1 quart of vinegar, 2 quarts of water. When served cold add a little more vinegar and red pepper. Put bacon grease in skillet and put corn in to cook for a few minutes.