Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| 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 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bean | 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 cauliflower
- one quart of very young corn before it has filled
- one quart of celery chopped in small pieces
- one quart of very small cucumbers
- one quart of large cucumbers sliced
- one pint of chopped onions
- one pint of very small whole onions
- one quart of string beans
- one quart of nasturtions if you can get
- one pint of sliced green peppers
- quarter pound of english mustard
- one ounce of turmeric
- one-half gallon of vinegar
- three-quarter pound of sugar
Directions
One head of cauliflower, one quart of very young corn before it has filled at all, not more than a finger long, one quart of celery chopped in small pieces, one quart of very small cucumbers, one quart of large cucumbers sliced, one pint of chopped onions, one pint of very small whole onions, one quart of string beans, very tender, one quart of nasturtions if you can get them, one pint of sliced green peppers. Let all these lie in salt and water a day and night. Then strain them all from the salt and water, put on the fire, and cover with vinegar and water ; let them come to a boil. Then have your seasoning ready to pour over the vegetables, after you drain them from the vinegar and and water. Make the seasoning as follows : one- quarter pound of English mustard, one ounce of turmeric, one-half gallon of vinegar, three-quarter pound of sugar, table- spoonful of celery seed, teacup of salad oil, teacup of flour. Mix mustard, turmeric, flour and sugar with the vinegar, into a smooth paste. Cook it very carefully until it begins to thicken. When boiling hot, pour over the vegetables. This pickle I have kept for several years.