Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | 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 handful scraped horseradish
- quarter pound whole pep- per
- seven pounds plums
- four pounds sugar
- two ounces stick cinna- mon
- two ounces cloves
- one quart vinegar
- one teaspoonful pulverized alum
- one quart onions chopped
- two quarts vinegar
- two pounds brown sugar
- one tablespoonful each of allspice
- one peck green tomatoes
- quarter peck sliced onions -- sliced
- two green peppers
- four large
- three mornings in succession
- five m-in- utes
- mustard
- salt
- vinegar
- cloves
- allspice
- pepper
Directions
Take large green ones (the best variety is the sweet pepper). Make a small incision at the side ; take out ail the seeds, being careful not to mangle the peppers. Soak in brine that will float an egg for two days, changing the water twice. Stuff with chopped cabbage and chopped onions, seasoned with mustard seed an-d spices. Sew up incision, place in jar and cover with cold spiced vinegar. Many cut off the top of the red pepper, then tie it on again, and when ready to be used the top has only to be removed and the pickle is ready.
PEPPER HASH. Equal proportions of green and ripe peppers, cabbages and cucum- bers ; mince them fine, separately, and then mix them well together ;' season with horseradish and salt ; cover with very strong vinegar.
PICKLES. 581
PICCALILLI. One peck green tomatoes, quarter peck sliced onions — sliced and salted over night — one handful scraped horseradish, ounce turm.eric powder, ounce each of cloves and cinnamon, quarter pound whole pep- per, pound each of mustard seed and flour mustard ; put in a large pre- serving kettle alternate layers of tomatoes, onions, cauliflower, so/ne sliced green pickles which have been cut up and salted over night, also one or two green peppers, with all the other ingredients ; cover the whole with vinegar ; boil fifteen or twenty minutes, stirring carefully Pour off all the water that forms on the pickle when they lay in the salt.
PICKLED PLUMS. Seven pounds plums, four pounds sugar, two ounces stick cinna- mon-, two ounces cloves, one quart vinegar, and a little mace ; put in the jar first a layer of plums then a layer of spices alternately, scald the vinegar and sugar together, and pour it over the plums ; repeat three times for plums (only once for cut apples and pears) ; the fourth time scald all together ; put them into glass jars and they are ready for use.
PYPER PICKLES. Salt pickles down dry for ten days, soak in fresh water one day ; pour off water, place in porcelain kettle, cover with water and vinegar and add one teaspoonful pulverized alum ; set over night on a stove which had fire in it during the day ; wash and put in a jar with cloves, allspice, pepper, horseradish, onions or garlic ; boil fresh vinegar and pour over all. Ready for use in two weeks.
PICKLETTE.
Take four large, firm cabbages chopped fine, one quart onions chopped, two quarts vinegar, or enough to cover the cabbage, two pounds brown sugar, two,tablespoonfuls each of ground mustard, black pepper, cin- namon, turmeric and celery seed, one tablespoonful each of allspice, mace and alum, pulverized ; pack the cabbage and onions in alternate layers, with a little salt between them ; let it stand twenty-four hours ; then scald the vinegar, sugar and spices together and pour over the cabbage and onions after draining them well ; do this three mornings in succession and on the fourth put all over the tire and boil five m-in- utes ; put in jars and keep cool.