Estimated Nutrition (whole recipe, rough)
Counts 15 of 18 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery Seed | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
| Seed | not in our table | 0 |
| Mace | 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 pint horseradish
- one ounce celery seed
- one ounce turmeric
- three pounds brown sugar
- five ounces mustard
- two quarts more of vinegar when the pickle is cold
- half pounds white mustard seed
- half pounds black mustard seed
- two ounces pounded pepper
- one ounce pounded ginger
- one ounce whole allspice
- three ounces whole cloves
- one ounce pounded mace
- one tablespoonful salt
- four ounces browa sugar
- one pint scraped horseradish
- two gallons of strong vinegar as follows
- one cup of whole black peppers
- one cup scraped horseradish
- one cup garlic
- one ounce ground ginger
- four ounces black mustard seed
- one cup bruised celery seed
- two pounds brown sugar
- a gallon of vinegar
- a large handful of garlic chopped fine
- two large heads of cabbage
- five cucumbers
- one night
- six onions chopped
- one teacup 218 pickles
- four onions sliced
- vinegar
Directions
Half a peck green tomatoes, two large heads of cabbage, fifteen good-sized onions, twenty-five cucumbers, one pint horseradish, half a pound mustard seed (white), one ounce celery seed, one ounce turmeric, half a teacup ground black pepper. Cut the tomatoes, cucumbers, onions, and cabbage small, and pack them in salt for one night. In the morning drain the salt off, and lay them in vinegar and water for a day or two, then drain them again. Boil the spices in half a gallon of vinegar, with three pounds brown sugar, and pour it over while hot. Repeat this for three days, then mix five ounces mustard and half a pint of the best salad oil. Add two quarts more of vinegar when the pickle is cold. This is good to eat in two months.
No. i OIL MANGOES.
Put melons in strong brine for a week. Take out and sim- mer in weak vinegar until green ; let them remain in this vinegar one day, then stuff them. For forty large melons take the following : One and a half pounds white mustard seed, one and a half pounds black mustard seed, two ounces pounded pepper, one ounce pounded ginger, one ounce whole allspice, three ounces whole cloves, a large handful of garlic chopped fine, six onions chopped, one ounce pounded mace, one tablespoonful salt, four ounces browa sugar, half a tea- spoonful red pepper, one pint scraped horseradish, one teacup
218 PICKLES AND CATSUPS.
salad oil mixed with a little vinegar. Prepare two gallons of strong vinegar as follows : One cup of whole black peppers, half a cup whole allspice, half a cup whole cloves, one cup scraped horseradish, four onions sliced, one cup garlic, one ounce ground ginger, four ounces black mustard seed, one cup bruised celery seed, two pounds brown sugar. Boil these ingredients in vinegar, and when cold pour over the mangoes.
If not sufficient to cover the mangoes add more.