Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cauliflower | 1 cup chopped (107g) | 27 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- six quarts of small onions
- six quarts of small cucumbers
- six quarts of pickled cauliflowers
- four quarts of sliced cucum- bers
- one tablespoonful of salt to one quart of water
- six tablespoonfuls of best mustard
- half cups of brown sugar
- one-half cup of flour
- one-half ounce of turmeric
- one gallon of vinegar will make dressing enough
- nine quarts of pickles
- six green peppers
- one quart of water
- vinegar
- mustard
Directions
Six green peppers, six quarts of small onions, six quarts of small cucumbers, six quarts of pickled cauliflowers, four quarts of sliced cucum- bers ; pour over this a brine, one tablespoonful of salt to one quart of water, until all are well covered ; let this stand twenty-four hours ; drain off, and they are ready for the dressing. Dressing : To each quart of vinegar, add six tablespoonfuls of best mustard, one and a half cups of brown sugar, one-half cup of flour, one-half ounce of turmeric and the same of curry powder ; boil all together five minutes and pour over the pickles. The dressing should be the consistency of thick, sour cream when cold, and if not, add more flour and boil up again. These pickles can be kept in crocks, covered tightly with thick paper. One gallon of vinegar will make dressing enough for eight or nine quarts of pickles ; if you have any. left bottle for meats. It is an elegant salad dressing, or can be used again another year.