Estimated Nutrition (whole recipe, rough)
Counts 15 of 19 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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
- two ounces mustard seed
- one gallon green tomatoes
- one gallon cab- bage
- one quart onions
- half pint green pepper
- one pint grated horseradish
- one gill salt
- one gallon of good vinegar
- one pound sugar
- one ounce cloves
- one ounce cinnamon
- one ounce black pepper
- one-fourth pound each of white mustard seed
- one-half ounce each of mace
- two gallons of green tomatoes
- three quarts of good vinegar
- one pint chopped onions
- one pound blown sugar
- five tablespoons mustard seed
- two tablespoons each of salt
- one tablespoon of cloves
- one-half pound each white race ginger
- one-fourth pound ground cinnamon
- one eighth pound mustard
- half ounce tumeric has been added
- two gallons good vinegar
- four large bell peppers
- one cabbage head
- four onions
- one ounce
- three poinids brown siigai
- one table- spoon black pepper
- one-half bottle salad oil
- three nut- megs
- nine cabbage heads
- mustard
- mace
- allspice
- pepper
- salt
- vinegar
- cloves
- cinnamon
- black pepper
Directions
To twenty-four large bell peppers, add one cabbage head, and four onions, chopped line ; two ounces mustard seed, and one ounce, each, mace and allspice. Cut a slit in each pepper, take out seed, and let stand in cold water twelve hours; then place in kettle (lined with vine leaves) ; pour on boiling salt water, let stand two days ; then repeat after four days; drain and stuff with the above ingredients ; sew or tie up ; place again in kettle, cover with vinegar ; let come to a boil ; then pack in jars and cover with cold vinegar. Nutmeg melons may be prepared in same way, with addition of small cucumbers, string beans, horseradish, etc., etc., for fill- ing.— Mrs. Julia A. Pearson, Fayette, Mo., 1851.
SPAXISH PICKIiE.
One gallon green tomatoes, sliced ; one gallon cab- bage, chopped fine ; one quart onions, quartered ; one- half pint green pepper ; one pint grated horseradish ; one gill salt ; let stand all night ; then drain thoroughly, and add one gallon of good vinegar; one pound sugar, one ounce cloves, one ounce cinnamon, one ounce black pepper, grains; one-fourth pound each of white mustard seed and ground mustard ; one-half ounce each of mace and tumeric. Boil till clear; stir well. — Miss SalUe Warden, Fayette, Mo.
CHOPPED TOMATO PICKI.E.
Two gallons of green tomatoes, chopj)ed fine ; three quarts of good vinegar, one pint chopped onions, one pound blown sugar, five tablespoons mustard seed, two tablespoons each of salt, spice and ground pepper, one tablespoon of cloves; boil altogether; stir often; cook till thick. Excellent.— J/f6'. N. C. Eiibanli, Fayette, Mo.
PICKLES. 121
CABBAGE PIC KI.E.
Three poinids brown siigai ; oiie-lialf poinul each cliopped onions and liorseradish ; one-half pound each white race ginger and white mnstard seed; one-fourth pound ground cinnamon; one eighth pound mustard; one-half ounce each of mace and tumeric; one table- spoon black pepper ; one-half bottle salad oil; three nut- megs ; nine cabbage heads, quartered. Let cabbage stand in salt-water twenty-four hours, drain and put out to d] y ; when dry, place in weak vinegar, to which the half ounce tumeric has been added ; let stand two or three days, pour off; pour boiling water over ginger, let stand twenty-four hours, slice thin and dry; scrape horseradish and dry. Dissolve the brown sugar in two gallons good vinegar; pour out the other things to make into paste with the salad oil. Mix altogether; cover close. — Mrs. TTieodore Woods, Fayette, Mo.