Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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 |
| 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
- quarter ounce mace
- half ounce of ginger
- four ounces of horseradish
- half ounce mustard seed
- two gallons of vinegar
- two dozen cucumbers put a quarter ounce mace
- three-quarters ounce
Directions
To two dozen cucumbers put a quarter ounce mace, the same of cloves and allspice, half ounce of ginger, three-quarters ounce .of pepper, four ounces of horseradish, same of garlic, half ounce mustard seed. Boil two gallons of vinegar with the spices, and pour it on the cucumbers. The cucumbers, after lying eight days in salt and water, should be greened, by lining the kettle with green leaves, and sprinkling with alum.
220 PICKLES AND CATSUPS.