Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Mace | not in our table | 0 |
| Horseradish | 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
- two gallons of vinegar
- three pounds of brown sugar
- one cup pickles
- one cup of black pepper
- two ounces of turmeric in a thin bag
- half ounce of mace
- one tablespoonful of the oil of cloves
- a handful of clove garlic
- a handful of horseradish cut in thin slices
- a pound of white ginger soaked well
- one night
- vinegar
- clove
Directions
Gather firm, early York cabbages, cut them in half, cover them thickly with salt, and let them stand one night. Scald it next day, and spread it on a cloth to dry, turning it fre- quently. When well dried put it for one or two days in plain vinegar made very yellow with turmeric. When it is a good yellow, drain it, and put in spiced vinegar, cucumbers, and other vegetables, prepared as usual. To two gallons of vinegar, add three pounds of brown sugar, a handful of clove garlic, and a handful of horseradish cut in thin slices, one cup
PICKLES AND CATSUPS. 215
of white mustard seed, one cup of black pepper, two ounces of turmeric in a thin bag, half ounce of mace, a small quantity of celery seed, half a pound of white ginger soaked well, sliced, and dried ; one tablespoonful of the oil of cloves. Keep the jar in the sun covered up very close, and stir the pickle fre- quently. This will be ready for use in four or five months.