Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 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 |
| Celery Seed | 1 stalk (40g) | 6 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Horseradish | not in our table | 0 |
| Seed | 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-half pint grated horseradish
- half pound white mustard seed
- two tablespoons of celery seed
- a pint of olive-oil
- one large head of cabbage
- twelve cucumbers
- six onions
- half teacup brown sugar
- three mornings
- mustard
Directions
One large head of cabbage, twelve cucumbers, one- fourth peck green tomatoes, six onions, one-half pint grated horseradish ; half pound white mustard seed ; two tablespoons of celery seed ; half teacup brown sugar ; fourth teacup each of tumeric, cinnamon and ground pepper. Cut cabbage, cucumbers and onions in small pieces; pack in salt over night, drain thor- oughly ; mix all ingredients together; pour vinegar over them boiling hot, for three mornings. The third morning mix a small box of mustard with a pint of olive-oil, and add while pickle is hot, and seal. — Mi's. John Noland, Independence, Mo.