Estimated Nutrition (whole recipe, rough)
Counts 13 of 17 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Celery Seed | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Horseradish | not in our table | 0 |
| Mace | not in our table | 0 |
| Salad | 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 cups of sugar
- three cups of soft water
- six teaspoons of vinegar
- one tablespoon of butter
- three tablespoons of water
- three quarts of 118 the missouri cook book
- three gallons of vinegar
- one pound of brown sugar
- one pound of horseradish
- one-half pound of race ginger
- one pound of mustardseed
- one ounce of mace
- one ounce of nutmeg
- one ounce of tumeric
- one ounce of spice
- two ounces of celery seed
- two gallons of cucumbers
- half quarts of strong apple vinegar
- two pints granulated sugar
- six tablespoons of ground mustard
- four tablespoons of celery seed
- two tablespoons black pepper
- a handful of sugar to every gallon
- one teacup of white sugar
- one-half teacup of salad oil
- one box ground mustard
- salt
- vinegar
- ginger
- mace
- nutmeg
- mustard
- black pepper
- cinnamon
Directions
To six cups of sugar, take three cups of soft water, six teaspoons of vinegar ; stir until well dissolved before it is put on to cook. Let it cook until a little dropped in cold water will snap. Do not stir at all. When ready turn out on buttered plates, put in a cool place ; it can be handled in about Ave minutes. Pull quickly with the fingers, not with the hands. When it is white and be- gins to get brittle, stretch on a mixing-board and cut in lengths. If any essence is desired, put it in as it is cool- ing ; vanilla is best. — Mrs. B. F. Ferguson, Fayette, Mo.
TO SVGAR OR CRYSTAtlZE POP-COR\.
Put into an iron kettle one tablespoon of butter, three tablespoons of water, one teacup of white sugar; boil until ready to candy; then throw in three quarts of
118 THE MISSOURI COOK BOOK.
corn, nicely popped ; stir briskly until the candy is evenly distributed over the corn ; set the kettle from the lire, and stir until it is cooled a little, and you will have each grain crystalized with sugar. Care should be taken not to have too hot a fire, lest you scorch the corn. N^uts of any kind may be treated the same way.
SAIiTED PEAXrXS.
Shell them; remove the skins; put them into a dripping pan, with just enough butter to make them glossy ; shake the pan frequently to make them brown evenly. When the nuts are brown, sprinkle with salt. Salted almonds are prepared the same way, except that their skins do not rub off so easily, but must be blanched by pouring boiling water over them.
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DIRECTIONS.
Use pure cider vinegar for all pickles. Cook in porce- lain or stone. Keep pickles in glass or stoneware . Look them over once a month. Throw in a handful of sugar to every gallon. At this time if any are soft, throw them out and pour off vinegar ; scald it and pour over while hot. Keep pickles well covered with vinegar. If you use ground spices, tie them up in thin muslin bags.
CUCUMBER PICKI.E.
Three gallons of vinegar, one pound of brown sugar, one pound of horseradish, one-half pound of race ginger, one pound of mustardseed (white), one ounce of mace , one ounce of nutmeg, one ounce of tumeric, one ounce of spice, two ounces of celery seed, one-half teacup of salad oil, one box ground mustard, handful of whole black pepper and cinnamon each ; add onions. — Ifrs. Odon Guitar, Columhla, Mo.
CUCUMBER PICKI.E.
Two gallons of cucumbers (small). Three and a half quarts of strong apple vinegar, two pints granulated sugar, six tablespoons of ground mustard, six of white mustard, six of cloves and spice, each, four tablespoons of celery seed and tumeric, each, two tablespoons black pepper (unground). Boil vinegar with seasoning hfteen minutes, then pour over cucumbers and tie up while hot. — Mrs. Mamie Chirm, Howard county, Mo.
120 THE MISSOURI COOK BOOK.