Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
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
- 2 tablespoons dry mustard
- 3 green peppers
- 2 gallons
Directions
. MUSTARD PICKLE.
I pint small onions, i quart cucumbers, i quart small green tomatoes, i head cauliflower, 3 green peppers. Boil tomatoes in'water two or three minutes, not too much. Then pour over the whole, boiling salt and water. Let this stand over night, then pour over hot vinegar, and let stand tv/o or three days, until pickled. Now take i pint of vinegar, i^i cups sugar, Yi cup flour, 2 tablespoons dry mustard. Mix the flour and mustard w^ell, then wet with a little cold vinegar, heat vinegar and sugar together. When boiling put in flour and mustard, and stir until thickened then pour over the other. Four times this rule will make 2 gallons.
MRS. S. G. HUBBARD.
136 HATFIELD COOK BOOK.