Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 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 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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 tablespoons of i digitized by vjooq ic 106 harvest festival whole cloves
- two quarts of vinegar
- two cups of sugar
- two tablespoonfuls of mustard seed
- one quart of vinegar
- two tablespoons of i digitized by vjooq ic 106 harvest festival whole clov
- five ripe tomatoes
- five onions
- mustard
- salt
- vinegar
Directions
Cut fine a large fresh red cabbage, pack in a stone jar in layers, sprinkle each layer with salt. Tie up in a bag of thin muslin two tablespoons of
i Digitized by VjOOQ IC
106 HARVEST FESTIVAL
whole cloves, two of stick cinnamon, a dozen blades of mace if you have it, boil spice ten minutes in two quarts of vinegar, pour on cabbage, cover close. Ready for use in two days.
OHIIil SAUOE.
Pare and chop twenty five ripe tomatoes, five onions and six green peppers. Add two cups of sugar, two tablespoonfuls of mustard seed, four of salt, then mix all together in one quart of vinegar. Boil two hours, and add celery seed about fifteen minutes before it is done.