Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Horseradish | not in our table | 0 |
| Mace | 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 cup each of white
- one handful of horseradish
- one tablespoonful eacii of cloves
- one cup of sugar
- a small head of cabbage fine
- one dozen mangoes
- cloves
- mace
- cinnamon
- black pepper
- vinegar
Directions
For one dozen mangoes, take one cup each of white and black mus- tard seed, one handful of horseradish, one tablespoonful eacii of cloves, mace, cinnamon, black pepper, celerj- seed, and one cup of sugar; mince a small head of cabbage fine ; pour hot vinegar over it and let it stand half an hour, then drain off, and when cold, put the mixture together, adding small beans and cucumbers, and fill the mangoes. Place them in the kettle with seam up, and scald gently with vinegar.
PICKLES. 579