Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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 gallon good vinegar
- two pounds brown sugar
- one-half pound each of white mustardseed
- four ounces of ground black pepper
- one ounce each of 122 the missouri cook book
- two large heads of cabbage
- six onions
- twelve cucumbers
- salt
- vinegar
- mustard
- black pepper
Directions
Two large heads of cabbage, six onions, twelve cucumbers, cut in small pieces; i)ut in vessel with layers of salt alternately, over night; then drain thoroughly and add one gallon good vinegar; two pounds brown sugar, one of grated horseradish, one-half pound each of white mustardseed and ground mustard, four ounces of ground black pepper, one ounce each of
122 THE MISSOURI COOK BOOK.
celery seed, ground cinnamon and tumeric; set over a slow fire two hours. — Mrs. L. A. Smitli, St. Agnes'' Hall, Macon county, Mo.