Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery Seed | 1 stalk (40g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- two gallon jar
- one pound brown sugar
- one handful of sliced horseradish
- one ounce race ginger
- one ounce celery seed
- two ounces mustard seed
- four onions fine
- cloves
- allspice
- ginger
- mustard
Directions
Gather when young and tender ; wipe them and put them in strong brine till you wish to pickle them, then let them soak in clear water for twenty-four hours. Put them in an iron pot, and cover them with vinegar and cold water, then let them simmer slowly until they blacken. Do not let them
222 PICKLES AND CATSUPS.
boil. Put them in a two gallon jar, chop four onions fine, add one pound brown sugar, one handful of sliced horseradish, and the same of cloves and allspice, one ounce race ginger, one ounce celery seed, two ounces mustard seed. Sprinkle these all in the jar. Boil strong vinegar, and pour it over the pickle. Set a plate over the jar to cover while hot.