Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| White Cabbage | 1 cup shredded (89g) | 22 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery Seed | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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
- one head of white cabbage
- one ounce celery seed
- one ounce green ginger
- half peck green tomatoes
- three dozen pods red pepper
- one dessert-spoonful of cayenne pepper
- four stocks horseradish
- one teacup of salt
- vinegar
Directions
Half peck green tomatoes, one head of white cabbage, six- teen green peppers, taking out the core and seeds, twenty small white onions, one and a Jialf pounds white mustard seed, one ounce celery seed, one ounce green ginger, three dozen pods red pepper, one dessert-spoonful of cayenne pepper, four stocks horseradish, scraped, and one teacup of salt. Boil it four hours, covering well with cider vinegar, adding more as it boils away. When cool add a small bottle of olive oil. Chop all the ingredients very fine. Put it in jars and close them very tight until fit for use.