Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- four quarts green tomatoes
- one quart small onions
- one quart small pickles
- one head cauliflower
- one bunch celery
- six teaspoons of mustard
- one tablespoon of tumeric
- two cups of white sugar
- one cup of flour
- two quarts vinegar to a boiling point
- a large cup of salt
- six medium green peppers
Directions
Four quarts green tomatoes, one quart small onions, one quart small pickles, one head cauliflower, one bunch celery, six medium green peppers. Chop all together and let stand twenty- four hours covered with a large cup of salt and water. Then boil thirty minutes and drain very dry.
DRESSING. Six teaspoons of mustard, one tablespoon of tumeric, two cups of white sugar, one cup of flour. Mix with water to form paste. Have two quarts vinegar to a boiling point, pour in the paste and stir until it is a thin custard.