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 |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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
- two pounds brown sugar
- two ounces black pepper
- two ounces celery seed
- one ounce tumeric
- one-half ounce mace
- four tablespoons ground mustard
- one peck quartered cabbage
- four onions
- salt
- vinegar
- black pepper
- mace
- mustard
- allspice
- ginger
- cloves
Directions
One peck quartered cabbage; place in vessel, with layer ol cabbage, one of salt; let stand all night; squeeze out, add four onions, cover with vinegar; boil one hour ; then add two pounds brown sugar, two ounces black pepper, two ounces celery seed, one ounce tumeric, one-half ounce mace, four tablespoons ground mustard, one of allspice, a few pieces of ginger, a few cloves ; boil another hour, use when cold. — Mrs. Louisa A. Smith, St. Agnes' Hall, Macon county, Mo.