Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | 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
- 4 quarts of cider vinegar
- 4 quarts of granulated sugar
- 2 quarts of vinegar
- 2 cups brown sugar
- 2 tablespoonfuls of cinnamon
- 3 tablespoonfuls of salt
- 4 heads of cauliflower
- 2 quarts of small onions
- 4 quarts of small cucumbers
- 2 quarts of small tomatoes
- 12 tablespoonfuls of equakd by none -- virot's extracts
- 20 tablespoonfuls of white sugar
- 3 cups of vinegar
- 12 cucumbers
- 3 onions
- 12 peppers
- 4 onions
- 12 green peppers -- which are cut in small pieces -- if you like
- 30 large ripe tomatoes
- 12 onions
- 6 red peppers
- 5 table- spoonfuls of salt
- mustard
- vinegar
- cinnamon
- cloves
- allspice
- salt
Directions
12 cucumbers; 3 onions; ^ cup of salt.
Slice cucumbers and onions thin, put in dish in layers with salt sprinkled over them. Let stand 2 hours. Rinse them off with cold water and place in cans, with the following poured over them : i pint of sharp, cold vinegar; tablespoonful or more, or even y^. cup olive oil (according to taste for oil); y^, cup of white mustard seed; ^ table- spoonful of celery seed.
These will be ready to serve in 3 hours.
Pure, delicate, strong— Virot's Extracts.
lOO FREDONIA COOK BOOK.
SWEET PICKI.es.
Mrs. Fi-anklm Burritt.
Take large ripe cucumbers {ikick-meated) ; peel and cut in squares, soak in weak salt and water over niglit. Take out and drain. Then take y^ vinegar and j^ water, and boil until tender; remove and drain. Have ready a syrup, made of 4 quarts of cider vinegar and 4 quarts of granulated sugar; let tliem cook a short time, just enough for the syrup to penetrate.
PICAI.IIvI.1.
Mrs. Lambert.
I peck of green tomatoes, chop fine and drain; add 12 peppers and 4 onions, chopped; 2 quarts of vinegar; i cup white mustard seed; 2 cups brown sugar; 2 tablespoonfuls of cinnamon; i tablespoonful of cloves; i tablespoonful of allspice; 3 tablespoonfuls of salt.
Dissolve sugar and spices in vinegar. Mix thoroughly with the tomato; put up in glass jars cold.
CHOV/-CHOW, OR ENGIvISH PICKI.E.
Mrs. S. G. Skinner.
4 heads of cauliflower; 2 quarts of small onions; 4 quarts of small cucumbers; 2 quarts of small tomatoes; (12 green peppers — which are cut in small pieces — if you like) .
Salt the onions, cucumbers and tomatoes 24 hours. Divide the cauliflower, and salt separately, the same length of time. Drain thoroughly. Add the peppers, and put in a porcelain-lined kettle; cover with cold vinegar, not too strong, and boil 15 minutes. Drain and cool. Stir i cup of flour into some vinegar (about i quart) smoothly. Add ^ pound of English mustard and boil, stirring all the time, to prevent burning. When cool, add 12 tablespoonfuls of
Equakd by none— Virot's Extracts.
FREDONIA COOK BOOK. lOI
olive oil, stirring constantly. Then add i ounce of turmeric, I pound of white mustard seed. Add enough good vinegar to cover. Mix thoroughly and bottle.
CHII.I SAUCE.
Mrs. A. S. Couch.
30 large ripe tomatoes; 12 onions; 6 red peppers; 5 table- spoonfuls of salt; 20 tablespoonfuls of white sugar; 3 cups of vinegar.
Cook 2 hours. Do not skim.