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 |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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 heads of cabbage
- two heads of cauliflower
- one quart of small white onions
- two quarts green tomatoes
- two gallons of vin- egar
- one-fourth pound of mustard
- one-fourth pound of mustard seed
- one ounce of cloves
- two ounces of tur- meric
- one dozen cucum- bers
- six roots of celery
- six peppers
- one pot of french mustard
Directions
Two heads of cabbage, two heads of cauliflower, one dozen cucum- bers, six roots of celery, six peppers, one quart of small white onions, two quarts green tomatoes ; cut into small pieces and boil each vege- table separately until tender, then strain them. Two gallons of vin- egar, one-fourth pound of mustard, one-fourth pound of mustard seed, one pot of French mustard, one ounce of cloves, two ounces of tur- meric ; put the vinegar and spices into a kettle and let them come to a bod ; mix the vegetables and pour over the dressing.